Boston Baked Beans
Serves 4 people
Ingredients
- 2 x 420 gram cans cannellini beans drained
- 1 kg smoked ham hocks
- 420 gram can 'Big Red' tomato soup
- 1/4 cup pure maple syrup
Instructions
- Place all the ingredients in the slow cooker and season with cracked pepper.
- Note, the hocks have a thick skin, that is near impossible to remove until after being slow cooked.
- Into the can of soup, add 1/2 cup water, swirl to remove all the soup and pour into the cooker and stir to combine.
- Cover and cook on LOW for 6 to 8 hours.
- Remove the hocks, peel back the skin (discard skin and bones), shred the ham from the bones and return the meat to the slow cooker.
- Stir through before serving.
Recipe Notes
Optional: For a complete comfort meal, serve with toasted sourdough and/or poached, fried or scrambled eggs for added protein.