I’m sick of boston baked beans, nice though they are and the whole ham hock thing presents problems of ethical procurement that I just can’t be bothered dealing with. So imagine my delight at the concept of ham hockless Greek style baked beans. I used this recipe as my base and fiddled the amounts which seemed somewhat strange to me.

I used three cups of soaked cannellini beans, 2 onions, 2 cloves garlic, 2 tins diced tomato, 3 tablespoons white vinegar, 4 tablespoons honey, 1 bay leaf and 2 cloves. This gave me more sauce than I wanted and I set about 1/4 aside and used it in anther dish (which I aim to post about tomorrow).

We had a bowl each for dinner tonight reheated with an egg stirred though until cooked and then topped with cheese. Seconds were demanded all around. What little remains will be cooked into pastry lined muffin pans with an egg and cheese on top and frozen for school lunches. Yum.

While I was soaking beans, I set some chickpeas to soak and made yoghurt and chickpea dip.  It was super wuick to throw together in the thermomix. It’s a delightfully refreshing variation on hommus.