Ever tried gammon and baked beans in a stew? They work really well in this velvety tomato broth, flavoured with plenty of smoked paprika, garlic and chilli
- Serves: 4 persons
- 750g unsmoked gammon joint
- 5 ½tbsp olive oil
- 1onion, finely chopped
- 1carrot, chopped into small pieces
- 1celery stick, chopped into small pieces
- 2peppers, deseeded and finely sliced (we used red and yellow)
- 2garlic cloves, crushed
- 2tbsp tomato purée
- 2tsp smoked paprika
- 1tsp oregano
- 1bay leaf
- pinch of chilli flakes (optional)
- 400g can chopped tomatoes
- 1tbsp red wine vinegar
- 400g can baked beans
- fresh parsley, to serve
- crusty bread, to serve
Step 1The night before, or at least three hours before, soak the gammon in cold water. Rinse well.
Step 2Preheat the oven to 150C/130C fan/gas 2. Heat the oil in a large casserole dish and cook the onion, carrot, celery and peppers over a medium heat for 8-10 mins until golden and softened. Season, then stir in the garlic, tomato purée, paprika, oregano, bay leaf and chilli flakes (if using). Cook, stirring for another 1-2 mins until fragrant.
Step 3Pour in the tomatoes and red wine vinegar. Fill the tomato can halfway with water and swirl out into the stew, then stir well to combine and bring to the boil. Nestle the gammon in the middle of the stew then cover with a lid and cook in the oven for 1½ hours until the meat is tender.
Step 4Carefully remove from the oven and stir through the baked beans. Shred the meat into large chunks, then return to the oven for 15 mins.
Step 5To serve, remove the bay leaf and season. Sprinkle over the parsley and serve with bread.