1 smoked ham hock or 6 rashers bacon**

1 Bay leaf

3 tbsp olive oil
2 medium brown onions, finely chopped
3 garlic cloves, finely chopped

1/2 cup red wine (optional)

700ml tomato passata or 2 cans chopped tomatoes

1 tbsp mustard

2 tbsp cider vinegar

4 tbsp maple syrup (or brown sugar or treacle)

Drain beans and place in a large saucepan. Nestle the ham hock, if using, in the middle and chuck in a bay leaf. Cover well with cold water and bring to the boil. Simmer until the beans are cooked, about 1 hour. Drain beans, reserving liquid. If using the ham hock, trim away the fat and dice the meat.

Preheat oven to 150°C/300°F.

Heat olive oil in a heavy-based saucepan. Add onion, garlic, and bacon if using, and cook gently until soft, about 15 minutes. Add wine, and allow to reduce for about 5 minutes. Add tomato passata/canned tomatoes, mustard, vinegar and maple syrup. Stir to combine. Add beans and diced ham, if using. Top up with reserved cooking liquid until the beans are covered and nice and saucy. Taste for seasoning and adjust with maple syrup, vinegar or salt as needed. Cover with a lid and bake in the oven for 3 1/2 hours, stirring occasionally. Take the lid off and return to the oven for another 30 minutes to thicken the sauce if you think it needs it.

*There are many varieties of white beans to pick from. Navy, Haricot, Great Northern or Cannelini beans are perfect. You can also substitute with 4 cans cooked beans if you don’t want to cook them yourself. Start at step 2, using bacon rather than the ham hock.

**The ham or bacon can be left out to make this vegetarian or if cooking for babies under 12 months.