| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Beans, Pork & ham | 30 | Servings | |
INGREDIENTS
| 8 | lb | White beans |
| 2 | Ham hocks | |
| 4 | lg | Onions, diced |
| 1 | qt | Chili sauce |
| 1 1/2 | Bottles catsup | |
| 1 | lb | Brown sugar (or less) |
| 4 | ts | Prepared mustard |
| Salt and pepper to taste | ||
| Water |
INSTRUCTIONS
Soak the beans overnight. Cook beans in water with ham hocks and onions until nearly done. Remove the ham hocks and take meat off bones. Put meat back in the beans and add the remaining ingredients. Bottle and pressure for 1 hour at 10 pounds pressure. Makes about 30 pints. "When I made mine, I used a medium size shoulder ham roast instead of the ham hocks and added more mustard." Recipe by: Dorothy Posted to MC-Recipe Digest V1 #537 by hister@juno.com (Iris E. Dunaway) on Mar 22, 1997
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