Recipe

[Guest guest]

I promised this to JoAnn some time ago but they have only just posted it to

the web site. I think you can exchange molasses sugar for the molasses syrup

if you are unable to get the sugar. They sell unrefined molasses sugar in

Tesco in the UK - unfortuantely it is not organic but we can't have

everything can we LOL.

 

Marianne

 

Pork Hocks with Boston Baked Beansby Tamasin Day-LewisServings: 8-10

Level of difficulty: Easy

Preparation Time: 20 minutes, plus soaking

Cooking Time: 4 hours 50 minutes

Ingredients 500g cannellini or haricot beans, soaked overnight

1-1.5 litres ham stock or chicken stock

1/2 jar molasses

175g molasses sugar

4 tsp English mustard powder

4 large onions stuck with 4 cloves

3 star anise pods

4 pork hocks

12 peppercorns

 

Method

 

1. Drain the beans and put them in a heavy-based casserole with enough stock

to cover copiously. Bring to the boil, skim off the scum and simmer for

30minutes. The beans will still be hard. Pour off some of the stock but leave

enough to just cover the beans.

 

2. Preheat the oven to 140°C/gas 1.

 

3. Put the molasses, molasses sugar and the mustard powder in a bowl. Add a

ladleful or two of stock from the bean pot, and stir until dissolved.

 

4. Put the studded onions and star anise into the pot, followed by the

treacly mixture. Bury the hocks in the pot, add the peppercorns and bring to

the boil. Cover tightly, place in the bottom of the oven and leave to cook

for 4 hours.