Ingredients
500 g cooked beans
300 ml tomato purée
1 tbsp SIDS SMOKEY GARLIC SAUCE
1 onion, fine diced
2 garlic cloves, crushed
1 sprig thyme
1 sprig rosemary
1 bay leaf
1 smoked ham hock
300 ml chicken stock
2 chipotles en adobo
50 g raw sugar
1 tbsp paprika
SIDS SALT & PEPPER to taste
3 rashers crispy bacon, crushed
100 g Cheddar, grated
Ciabatta, to serve
Directions
Preheat oven to 160°C.
Put SIDS SMOKEY GARLIC SAUCE, SIDS SALT & PEPPER, chicken stock and all ingredients, except bacon, beans, cheese and toast, into an ovenproof dish and cover with a lid.
Place in the oven to cook for 3-3½ hours until the hock gives way under a gentle push with a fork. Add beans after 2 hours.
Remove from oven and allow to cool. Take out the hock, remove the skin then shred the meat with your fingers and put back in the casserole.
Put back in the oven to reheat to serve.
Toast the Bread.
When the beans are hot, transfer them to a baking dish and top with the cheese. Place under the grill to melt and brown.
To serve, pour a ladleful of beans onto the buttered toast and sprinkle with crushed bacon.
