| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | 1 | servings | ||
INGREDIENTS
| 2 1/2 | lb | Dry navy beans |
| 1 | ts | Baking soda |
| 4 | Smoked ham hocks | |
| 1 1/2 | lb | Ends and pieces smoked pork butt |
| 2 | md | Onions |
| 3/4 | c | Molasses |
| 1/3 | c | Dark brown sugar |
| 1 | tb | Dry mustard |
| 2 | tb | Ketchup |
| 1/2 | ts | Fresh ground pepper |
| Salt to taste | ||
| 6 | Strips good bacon for garnish |
INSTRUCTIONS
Use a 4-quart bean pot. Soak beans 12 hours. Parboil beans for 10 minutes with baking soda. Drain and rinse in cold water. Simmer hocks for until tender. Remove hock, cool and remove meat and reserve water. Place 1/2 pork on bottom of bean pot with quartered onion. Put beans in pot. Put the rest of the pork on top. Add the bones and skin from the hocks. Mix in molasses, brown sugar, mustard, ketchup, ground pepper and salt to taste with hot cooking water from the hocks. Pour over beans. Put in 300-degree oven for four hours. After four hours remove hock bone and skin, check liquid add water as needed, add the meat from the ham hocks and criss cross bacon on top of mixture. Continue baking for two more hours. Serve with hot sauce, fresh biscuits or cornbread. Makes 12 portions or 1 Belly portion For an interesting presentation cook up 12 additional hocks until tender. Place beans in a soup plate and add 1 hock to each plate. Let the eaters pull the meat off the hock and enjoy with the beans. Posted to bbq-digest by Stuart Carpenter <sartec@lightlink.com> on Sep 5, 1999, converted by MM_Buster v2.0l.
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