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Barney Allen's jaffle of homemade baked beans, smoked pork hock & cheese


  • Soak the cannelini beans overnight in cold water. Drain well.
  • The next day, heat a little oil in a heavy-bottomed pot and gently saute the onion and capsicum until tender.
  • Add the ground cumin and briefly toss to toast.
  • Then add the drained cannelini beans with the wine, BBQ sauce, tomato puree, mustard, sugar, molasses, seasonings and the ham hock. Stir and gently simmer for about 1 hour until the beans are tender, turning the ham now and again and adding a little water if needed.
  • When ready, remove the ham and shred when cool enough to handle, discarding any skin sinew and fat. Then return the meat to the pot, stir and taste for seasoning. Set aside to cool a little.
  • Mound the beans and then the cheese onto 4 slices of bread. Top with the remaining bread, press down and butter the outside sides right to the edges. Then cook in a jaffle iron, cut in half and enjoy!


  • 1½ cups dried cannelini beans
  • vegetable oil
  • ½ large onion, diced
  • ½ red capsicum, cored, seeded & diced
  • ½ tspn ground cumin
  • ½ cup dry white wine
  • ½ cup BBQ sauce
  • 1 cup tomato puree
  • 1 tbsp Dijon mustard
  • a heaped ½ tbsp brown sugar
  • 1 tbsp molasses
  • sea salt & freshly ground pepper
  • 1 smoked ham hock
  • 8 slices toast bread
  • grated tasty cheese
  • softened butter

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm