Boston Baked Beans

  • 4 Serves
  • 5 minutes
  • 6 hours

As the weather gets cooler, you’ll want to curl up to this hearty meal.

Ingredients

1kg smoked ham hocks
2 x 400g can cannellini beans, drained
420g can tomato soup
¼ cup pure maple syrup

Method

  1. Place all the ingredients in a slow cooker and season generously. Note, the hocks will have a thick skin; this is near impossible to remove until after being slow cooked.
  2. Into the can of soup, add ½ cup (125mL) water, swirl to remove all the soup and pour into the cooker, stir to combine.
  3. Cover and cook on low for 6 to 8 hours. Remove the hocks, peel back the skin, shred the ham from the bone, discard skin and bones and return the meat to the slow cooker. Stir through before serving.

Notes

Delicious served with warm crusty bread and butter.

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