- 2 pounds dry navy beans
- 1/2 pound dry pinto beans
- 4 ham hocks
- 2-3 pounds smoked rib meat (or Pork Shoulder)
- 2 large sweet onions, diced
- 4 tablespoons diced garlic
- 2 cups bell peppers, diced
- 1-2 large jalapeños, sliced into rings about 1/8-inch thick (optional)
- 2 pounds bacon, diced, and cooked until crispy (optional)
- 3 1/2 cups brown sugar
- 1 (15-ounce) can tomato sauce
- 1 cup of molasses
- 1⁄4 cup yellow mustard
- 2 cups apple cider
- 1-2 cups of Booey’s Gourmet SmokeHouse BBQ Sauce, to taste
- Salt and black pepper, to taste
Sort through dry beans to remove any stones or hard beans.
Place beans in a large pot, cover with water, heat to a rolling boil, remove from heat and soak for a minimum of 1 hour. Drain beans, place in a 7-quart Dutch oven.
Meantime, place ham hocks in a pressure cooker and cook for approximately 1 1/2 hours or until they fall apart. Separate meat from bone and fat, chop coarsely and add to beans. Warm rib meat and drain off fat.
Coarsely chop, then add to beans along with onion, garlic, bell pepper and jalapeño and bacon, if using. Add brown sugar, tomato sauce, molasses, mustard and 1 cup Booey’s Gourmet SmokeHouse BBQ Sauce. Gently stir all ingredients together until well combined. Place cover on Dutch oven.
Place in preheated 250-degree oven, bake covered for 5-6 hours. After about 2 1/2 hours check beans for flavor and moisture. Add apple cider, any additional barbecue sauce as needed, and salt and pepper. Stir well. Return beans, covered, back to oven and, bake another 2 hours, then stir the beans. Beans should be getting creamy. If too much liquid remains remove cover and continue to cook until excess moisture reduced and beans are creamy and tender, another 1/2 hour to 1 1/2 hours.
Created by Casey Booey