Baked beans
(The Fireplace's Jim Solomon slow roasts a port butt, then uses the meat and stock to flavor teh beans. This version uses simmered ham hocks.)
(Serves 6)
For the ham hocks:
1 pound smoked ham hocks
1 onion, sliced
3 tablespoons cider vinegar
1/2 cup fresh parsley stems
2 sprigs fresh thyme
6 cloves garlic, peeled
2 bay leaves
3 teaspoons salt
8 cups water
1. In a large stockpot, combine the ham hocks, onion, vinegar, parsley, thyme, garlic, bay leaves, salt, and water. Bring to a boil.
2. Turn the heat to medium-low and cover the pot. Cook for1 hour.
3. Remove the hocks from the liquid. Strain the cooking water into a bowl. Measure 6 cups and set them aside.
4. Pull the meat off the bones,discarding the fat.
For the beans:
1 pound dried navy beans
6 cups of ham hock stock
1/2 cup diced ham hock
1/4 pound bacon, cut into strips
2 onions, chopped
1 cup diced canned tomatoes
6 tablespoons molasses
1/4 cup brown sugar
1/4 cup cider vinegar
6 tablespoons prepared mustard
1 1/2 teaspoons salt
1 tablespoon chopped fresh ginger
1 1/2 teaspoons cayenne pepper
1/2 cup ketchup
5 bacon strips (for garnish)
1. Set the oven at 300 degrees.
2. Rinse the beans, drain, and discard any bad ones. In a large stockpot, bring the beans and ham hock stock to a boil. Turn the heat down to medium-low and cover the pot. Simmer the beans for 15 minutes.
3. In a large, oven-proof casserole, combine the ham hock, bacon, onions, beans and their liquid, tomatoes, molasses, brown sugar, vinegar, mustard, salt, ginger, cayenne, and ketchup. Stir well. Lay the the bacon strips on top.
4. Cover and bake for 4 1/2 to 5 hours, stirring the beans every hour, or until they are very tender. Uncover and bake for 1 hour more.
5. Remove the beans from the oven and let them cool slightly before serving.
