There’s nothing we love more than a Hot Damn Bacon and Beans Casserole.
Filling, warm and hearty, with lots of incredibly rich pork flavours, these beans are just fantastic.
Method
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In a large pot, add the canned beans (liquid removed), ham hock, bay leaf, chilli powder and around 5 cups of water. Cover the pan, bring to a boil and then simmer for 1 hour.
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While the beans are being infused with flavour, cook the bacon in a large pan on a medium high heat until nearly crisp. To this add the onion and cook for a few more minutes, until onion is transparent. Add the garlic, and cook for a few more minutes, until fragrant.
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Add the bacon mixture into the pan with the beans and bring back to the boil, stirring consistently. Season with salt and pepper as needed.
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Fish the bay leaf and the ham hock out of the pot, and then serve as desired.
They go great with bread and rice, or you can serve as is, topped with a bit of spring onion and some yoghurt or sour cream. Make them as spicy as you like, or reduce the chilli if you want them mild.
For extra spicy lovers, we suggest a bit of extra chili.
