2 Tbsp extra virgin olive oil
2 leeks, sliced
8 clove garlic, minced
1 kg ham hock
1 cup canned roasted red capsicum
2 x 400 g canned tomatoes
1 litre beef stock
½ cup molasses
2 Tbsp smoky barbecue seasoning
2 Tbsp malt vinegar
2 cups dried white beans, rinsed
sea salt flakes
½ bunch parsley, chopped
grilled bread to serve
- Heat oil in a large lidded heavy-based saucepan over a medium heat. Cook leeks, garlic, capers for 4 minutes to soften.
- Add ham hock, capsicum, tomato, stock, molasses, sauce, vinegar and beans. Bring to a boil then reduce heat to low. Cover with lid and cook, turning hock occasionally, for 4–5 hours or until meat falls off the bone and beans are tender.
- Remove hock. When cool enough to handle, remove rind and shred meat. Return meat to pan. Season. Stir through parsley. Serve with bread.