Slow-cooker Baked Beans

Ingredients

1 1/2 cups (300 g) mixed dried beans (we used black beans and white beans)
1 smoked ham hock
1 brown onion, finely chopped
2 garlic cloves, crushed
2 tsp smoked paprika
1 tsp ground cumin
2 x 400 g cans diced tomatoes
1 Tbs Worcestershire Sauce
1 Tbs treacle
2 tsp Dijon mustard
Chopped flat-leaf parsley, to serve
Sourdough, to serve

Method

Place the beans in a large bowl. Cover with cold water and set aside to soak overnight. Drain well.

Place the beans in a slow cooker with the ham hock, onion, garlic, paprika, cumin, tomato, Worcestershire sauce, treacle and mustard. Stir to combine. Cover and cook for 10 hours on high (or for 12 hours on low) or until the beans are tender and the ham is falling off the bone.

Transfer the ham hock to a plate. Use 2 forks to coarsely shred the ham. Discard the bone. Return ham to the bean mixture and stir to combine. Season. Sprinkle with parsley and serve with sourdough.

Credits: Coles

Photo Credits: Coles