INGREDIENTS

INSTRUCTIONS

Soak the beans overnight in plenty of water, then drain. Put into a pan and
cover with fresh water. Boil hard for 10 minutes. Reduce heat and simmer
until tender - about 45 to 60 minutes.Drain, reserving cooking water.
Put half the beans, together with half the onion and garlic, into a large,
oven proof casserole. Add herbs, tied together with a piece of string. Bury
two of the strips of lemon zest in the beans. Lay the ham knuckle on top,
then cover with remaining beans, onions, garlic and lemon zest. Mix syrup,
Tabasco and mustard and pour over. Season lightly with salt and pepper,
then pour over just enough of the reserved cooking water to cover. Cover
the casserole tightly and bake at 150F, 300 C, gas mark 2 for 3 hours.
Arrange the apple pieces decoratively over the beans. You may not need them
all. If there is rather too much liquid left in the dish, scoop a little
more out so that the apples can perch more comfortably. Dot with butter and
return to the oven for an hour. If using rum, pour it over the top just
before serving.
Recipe By     : Sophie Grigson, Style,The Sunday Times, September  29, 1996
Posted to EAT-L Digest 01 Oct 96
Date:    Wed, 2 Oct 1996 18:23:01 EDT
From:    erika metzieder <100627.3022@COMPUSERVE.COM>
NOTES : Based on a recipe from the Ontario Maple Syrup Producers
Association booklet of maple syrup dishes, this is an unusual take on
slow-cooked beans, sweetened with syrup, salted with the juices of the ham
and spiced up with Tabasco sauce. The apple slices bring together all the
elements, so do not be tempted to leave them out. The rum, however, is not
essential.

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