Recipe By : Sophie Grigson, The Sunday Times, Sep 29, 1996
Serving Size : 6 Preparation Time :0:00
Categories : Beans Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
500 g Dried cannellini beans --
- soaked overnight
1 Ham knuckle -- soaked overnight
2 Thyme sprigs
1 lg Rosemary sprig
1 Bay leaf
1 lg Onion -- chopped
4 cl Garlic -- sliced
4 Lemon zest strips
150 ml Maple syrup
1 tb Tabasco or other chilli sauce --
- or to taste
1 tb Dijon mustard
1 tb Dijon mustard
Salt and pepper
Topping:
3 Eating apples -- up to 4, cored,
- cut into 8ths
30 g Butter -- softened
50 ml Rum (optional)
Based on a recipe from the Ontario Maple Syrup Producers Association
booklet of maple syrup dishes, this is an unusual take on slow-cooked
beans, sweetened with syrup, salted with the juices of the ham and
spiced up with Tabasco sauce. The apple slices bring together all the
elements, so do not be tempted to leave them out. The rum, however,
is not essential.
Soak the beans overnight in plenty of water, then drain. Put into a
pan and cover with fresh water. Boil hard for 10 minutes. Reduce heat
and simmer until tender--about 45 to 60 minutes. Drain, reserving
cooking water.
Put half the beans, together with half the onion and garlic, into a
large, oven proof casserole. Add herbs, tied together with a piece of
string. Bury two of the strips of lemon zest in the beans. Lay the
ham knuckle on top, then cover with remaining beans, onions, garlic,
and lemon zest. Mix syrup, Tabasco, and mustard and pour over. Season
lightly with salt and pepper, then pour over just enough of the
reserved cooking water to cover. Cover the casserole tightly and bake
at 150°C / 300°F, gas mark 2 for 3 hours. Arrange the apple pieces
decoratively over the beans. You may not need them all. If there is
rather too much liquid left in the dish, scoop a little more out so
that the apples can perch more comfortably. Dot with butter and
return to the oven for an hour. If using rum, pour it over the top
just before serving.
