Baked Ham Hock and Beans Recipe

In large saucepan, cover beans with 2 inches/5 cm water; let soak overnight (or bring to boil and boil for 2 minutes; remove from heat, cover and let stand for 1 hour). Drain and rinse.

In large saucepan, simmer beans with 5 cups/1.25 L water until just tender, 30 to 60 minutes. Transfer beans and cooking liquid to 16-cup/4 L bean pot or deep baking dish.

Quarter and seed peppers; place, skin side up, on baking sheet. Broil until skins are charred. Transfer to bowl; cover and let cool. Peel and chop; stir into beans.

In skillet over medium heat, brown onions in oil; stir into beans together with garlic, bay leaf, tomato purée, wine, molasses, paprika, salt, ginger, thyme, allspice, cumin, cayenne, cloves and pepper.

In large pot of boiling water, blanch ham hock for 10 minutes; discarding cooking liquid, drain and place in bean mixture.

Cover and bake in 400°F/200°C oven until mixture is simmering, about 30 minutes; reduce heat to 275°F/140°C and cook, adding a little boiling water if beans become too dry, until ham is fall-off-the-bone tender, about 6 hours (check after 5 hours; if sauce is too thin, uncover and continue baking). Or place in slow cooker and cook on high for 5 to 6 hours or on low for 8 to 10 hours.

Makes 6 servings.