1. Soak the beans overnight in cold water; drain. 2. In a Dutch oven, place the beans, the ham hock, and enought water to cover; bring to a boil, cover, reduce heat, and simmer 30 minutes. 3. Remove the hock and cut off the meat and shred; drain beans, reserving 1/2 cup of the cooking liquid. 4. Heat the oil in the Dutch oven, cook the onion and garlic until they begin to soften, about 3 minutes; add tomato, reserved liquid, the Worcestershire sauce, maple syrup, Dijon mustard, shredded meat, and beans to the pot. 5. Cover and simmer until beans are tender and the liquid has thickened, about 30 minutes; season with salt and pepper. 6. Serve over crusty toast with wilted spinach. ---------------------------------------------------------------------------
Nutrition
Ingredients
