One thing I have learnt about being a coeliac is that snacking can be HARD. Most of the things I used to grab and ‘nack on are now a no-go. As such, I went in search of delicious GF goods I could make to have in the cupboard or fridge that I could grab when I needed a ‘nack. Although they are traditionally a breakfast food, Boston-style baked beans also make a great snack. As such, they have become a staple at 55 Waterloo and are loved by coeliacs and non-coeliacs alike!
3 tins of cannellini beans
1 tin of kidney beans
1 tin of butter beans
1 large onion, finely chopped
1.5kg ham hock
2 bay leaves
80ml rice malt syrup
160 g tomato paste
2 tbsp worcestershire sauce
1 tsp mustard powder
1 garlic clove
- Drain and rinse all the beans.
- Put the beans, onion, ham hock, bay leaf, rice malt syrup, tomato paste, worcestershire sauce, mustard, garlic and 750 ml (3 cups) water into a slow cooker. Cook on low for 8-10 hours, or until the beans are soft.
- Carefully remove the hock. When cool enough to handle, cut/pull the meat off the bone and pull it apart/chop it into smallish chunks. Return the ham to the slow cooker and stir well to combine.
- Cook, uncovered, for a further 30 minutes, or unitl the sauce is thick and syrupy.
Adapted from a recipe in ‘slow cooking’, bay books (2009).