BBQ Beans with Smoked Ham HocksServes 8INGREDIENTS 2 lbs. Smoked Ham Hocks 1 lb. Natural Directions Organic Pinto Beans, rinsed 3 T. Natural Directions Spanish Organic Olive Oil 3 cups Yellow Onions, chopped 2 T. Garlic, minced 1/4 cup Sliced Nacho Style Jalapeños, drained and chopped 1-1/4 cups Natural Directions Organic Ketchup 2/3 cup Brown Sugar 3 T. Natural Directions Spicy Brown Mustard 1 tsp. Natural Directions Worcestershire Sauce DIRECTIONS Place beans in large container and cover liberally with water (3"-4" above the surface of the beans). Soak for at least 12 hours. Drain. Add beans and ham hocks to a large stockpot. Cover beans and ham hocks with fresh water and bring to a boil. Reduce heat to low and simmer until beans are firm but tender, 45 to 60 minutes. Drain beans, reserving the bean liquid. Remove meat from ham hocks and discard bones, skin and excessive fat. Chop meat into small bite-size pieces. Set beans, meat and liquid aside. In a large stockpot, heat the olive oil over medium-high heat. Add onions and sauté until golden brown and very soft. Add garlic, jalapeños, ketchup, brown sugar, mustard and Worcestershire sauce, stirring to combine. Add beans and meat. Add reserved bean liquid so that the beans are covered (about three cups) and bring to a boil. Reduce heat to medium-low and cover with the lid slightly vented for 30 minutes. Remove lid and simmer until beans are tender and liquid thickens. |