500      Grams         Dried Cannellini Beans -- Soaked Overnight
   1                    Ham Knuckle -- Soaked Overnight
   2      Sprigs        Thyme
   1      Large Sprig   Rosemary
   1                    Bay Leaf
   1      Large         Onion -- Chopped
   4      Cloves        Garlic -- Sliced
   4      Strips        Lemon Zest
 150      Milliliters   Maple Syrup
   1      Tablespoon    Tabasco Or Other Chilli Sauce -- Or More ???
   1      Tablespoon    Dijon Mustard
   1      Tablespoon    Dijon Mustard
                        Salt And Pepper
                        Topping:
   3                    To 4 Eating Apples, Cored -- Cut Into Eighths
  30      Grams         Butter -- Softened
  50      Milliliters   Rum -- Optional
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.