This recipe for baked beans is one of the Hubby’s favorites and has converted vegetarians. And its perfect for when you need a large pot for a potluck as it makes a very big batch.
The key to the recipe is the smoked pork hock! It adds that perfect bit of smoked meaty goodness and isn’t something you can leave out.
You can find smoked pork hocks at most grocery stores, near the bacon area. Or check out your local butcher shop!
I wanted to share a trick as well. I’ve made a batch where the beans just wouldn’t soften and it was like eating crunchy bean flavored granola. The trick is to soak the beans overnight and come morning, if you notice the level of water is still the same, the beans are old, won’t soften, so don’t use them!
- 6-8 strips thick cut bacon cut into lardons
- 1 cup white navy beans soaked overnight
- 1 cup great northern beans soaked overnight
- 2 onionx chopped small
- 1 tbsp worcestershire sauce
- 1 cup molasses
- 1 smoked pork hock
- 3 tbs mustard powder
- 2 tbs garlic powder
- 1 tablespoon smoked paprika
- 1 tablespoon Clubhouse Herb & Pepper mix
- 3 cups dark beer
- 1/2 cup beef broth make it extra strong
- 1/2 cup brown sugar
- 1/4 cup Guinness BBQ Sauce
- Preheat oven to 250°F.
- Cut the bacon into small pieces and brown in the bottom of a large dutch oven.
- Add the chopped onion and cook until softened.
- Add beer, stock, sugar, molasses, bbq sauce, and spices, whisking to mix.
- Add beans and give a stir to mix.
- Put in smoked pork hock and shove to bottom of pot.
- Put lid on pot and put in preheated oven.
- Bake at 250°F for 6 hours then shred the meat off the smoked pork hock. Put the meat and the bone back in the pot (dispose of the skin).
- Bake for another 4 hours. Remove from the oven and set on the stovetop.
- Remove the bones and bring to a light boil, giving the beans a bit of a mash, leaving some whole for texture. By this point the liquid should be mostly absorbed.