Recipe: Hot and Smoky Baked Beans

Hot and Smoky Baked Beans
rec.food.cooking/Alan Zelt/2000
Servings: 8

3 1/2 cups Navy or Great Northern Beans, picked over
1 smoked ham hock
3 1/2 tsp salt
2 cups onion, finely chopped
1 1/4 cups barbecue sauce, tomato-based
12 oz tomato salsa, spicy
1/3 cup golden brown sugar, firmly packed
1/4 cup Dijon mustard
1/4 cup light unsulfured molasses

The night before place beans in large Dutch oven. Cover with cold water (about three inches over beans).

The day of barbecue, drain the beans. Cover beans with cold water (about three inches over the beans). Add the smoked ham hock. Bring to a boil over medium high heat. Reduce temp to low and simmer for 20 minutes.

Add 2 tsp of salt, and simmer until tender, about 20 minutes longer. Remove ham hock (save). Remove the liquid(saving 1 1/2 cups).

Place pot in preheated (350degrees) oven with reserved liquid, onions, barbecue sauce, salsa, brown sugar, mustard, molasses, and the remaining salt. Place the ham hock into center of mixture.

Cover and bake for 1 hour. Uncover and bake mixture until very thick (about 40 minutes). Stir occasionally. Remove ham hock and serve beans in bowls.