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1
Place beans in a bowl. Cover with cold water. Soak overnight. Drain.
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2
Pour beans into a large saucepan with ham hock. Cover with water. Bring to a boil on high. Reduce heat to low and simmer, covered, for 1 hour. Remove ham hock. Drain beans, reserving 1/2 cup of the cooking liquid.
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3
Heat oil in a large saucepan on high. Saute onion and garlic for 2-3 mins, until tender. Stir in reserved cooking liquid, diced tomatoes, pureed tomatoes, maple syrup, Worcestershire sauce and mustard.
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4
Cut meat from hock and finely shred. Add to pan with beans. Simmer for 30 mins, or until liquid is thick and beans are tender. Season to taste.
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5
Meanwhile, in a small saucepan, bring butter, salt and 3 cups of water to the boil. Stir in polenta and return to boil. Reduce to a low simmer, stirring, for 5-10 mins, until very thick. Add stock. Simmer, stirring, for 6-8 mins, until liquid is almost absorbed. Stir in milk and cook for 20-30 minutes. Serve with beans.
