South-Western Baked Beans

This bean dish has the hardy satisfaction of a big casserole of Baked Beans but has a wonderful light piquant surprise. Really good filling for toasted tortilla shells.

Serves 8-10

3 cups white pea beans

1 can (28 oz) diced tomatoes

2 cups chopped onions

1 tablespoon dried oregano

1 teaspoon cumin

1 tablespoon gf chilli powder

1 pork ham hock, about 1 pound (450 g)

1/3 cup packed brown sugar

1 tablespoon dry mustard

1 teaspoon salt

1/2 teaspoon pepper

2 chopped jalapeños pepper, veined, seeded and chopped

1 bunch fresh cilantro, chopped

Rinse beans and sort, discarding any blemished ones and any grit.

In large Dutch oven or stockpot, cover beans with 3 times their volume of water. Bring to boil; boil gently for 2 minutes. Remove from heat; cover and let stand for 1 hour. Drain beans, discarding liquid.

Return soaked beans to pot along with 3 times their volume of fresh water. Bring to boil; reduce heat and simmer, covered, for 30 to 45 minutes or until tender. Drain beans, reserving 2 cups cooking liquid.

Meanwhile, make gashes about an inch apart along the length of the pork hock (cut through the skin and to the bone to allow the flavour to get well into pork; set aside.

In bean pot or 3 quart casserole, combine beans, reserved cooking liquid, tomatoes, jalapeños, onions, dried oregano, chilli powder, cumin, sugar, mustard, salt and pepper. Nestle prepared pork hock into beans.

Bake covered, in 300ºF oven for 2-1/2 hours.

Uncover and bake for 1 to 1-1/2 hour longer or until sauce is thickened and coats beans well. Remove pork hock 

and pull off meat; discard bones and fat. 

Return bite-size pieces of meat to the pot.) 

Stir in cilantro. (Do not over stir, to avoid turning beans to mush)  Serve with hot corn tortilla with a bottle of hot sauce within arms reach.