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Heat the oil in a large flameproof casserole. Add the onions and fry gently for 10 minutes or until soft. Stir in the mustard powder, treacle, tomatoes, stock, tomato pur?e, sugar and chilli. Bring to the boil then stir in the beans. Cover and simmer gently for 15 minutes. Cut the ham into 2cm (3/4") cubes and add to the casserole. Cover and simmer for 15 more minutes. Season with salt and stir in the chopped parsley. Serve with crusty bread. NOTES : This economical one pot dish is a perfect way to use the tasty meat from a hock bone. Canned beans save cooking time, but dried beans could be used if you have time to soak and pre-cook them. Serve with crusty bread for a warming supper or lunchtime dish on a cold day. Ham knuckles are available from the Delicatessen service counter.
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|Serving Size: 1 Serving (81g)|
|Recipe Makes: 4|
|Calories from Fat: 63 (58%)|
|Amt Per Serving||% DV|
|Total Fat 7g||9 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 9.8mg||0 %|
|Potassium 204.8mg||5 %|
|Total Carbohydrate 11.5g||3 %|
|Dietary Fiber 1.3g||5 %|
|Sugars, other 10.2g|
|Protein 0.9g||1 %|
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Calories per serving: 108
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