Smoky baked beans with ham hock

This baked bean dish is rich and flavoursome, with chunks of tender, smoky ham hock. It makes a filling and sustaining breakfast, brunch, lunch or dinner for the whole family.

• 375g packet dried borlotti beans, rinsed
• 1kg ham hock
• 1 tablespoon extra virgin olive oil
• 1 brown onion, finely chopped
• 1 red capsicum, deseeded, finely chopped
• 2 garlic cloves, crushed
• 2 teaspoons smoked paprika
• 2 x 400g cans Ardmona Rick and Thick Classic Tomatoes
• 500ml (2 cups) chicken stock
• 70g (1/3 cup, firmly packed) dark muscovado sugar
• 3 sprigs fresh thyme
• 2 bay leaves
• Waffles or toast, to serve

1. Step 1

   Place the dried borlotti beans in a large bowl and cover with cold water. Set aside for 8 hours or overnight to soak. Rinse under cold running water then drain well.

2. Step 2

   Preheat oven to 160C/140C fan-forced. Use a small, sharp knife to make a slit down the skin of the hock. Gently lift the rind off by running your fingers between the fat and the rind. Discard the rind.

3. Step 3

   Heat oil in a large flameproof casserole dish over medium heat. Cook onion and capsicum, stirring, for 5-8 minutes or until tender. Add garlic and paprika and cook, for 1 minute or until aromatic.

4. Step 4

   Add the tomato, stock and sugar and bring to the boil. Add the ham bone and turn to coat. Add the drained beans, thyme and bay leaves. Cover and bring to the boil again.

5. Step 5

   Transfer the dish to the oven. Bake for 3 hours or until beans are almost tender. Transfer the ham bone to a board. Remove and discard bone and fat. Shred ham and return to bean mixture.

6. Step 6

   Place the dish in the oven and bake, uncovered, for 40-45 minutes or until the sauce thickens. Season. Serve the baked beans with warmed waffles or toast.