3 1/2 c navy or great northern beans, picked over 1 smoked ham hock
3 1/2 tsp salt
2 c onion, finely chopped
1 1/4 c barbecue sauce, tomato
12 oz tomato salsa, spicy
1/3 c golden brown sugar, firmly packed
1/4 c dijon mustard
1/4 c 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 (or less - up to you),
and simmer until tender, about 20 minutes longer. Remove ham
hock(save). Remove the liquid(saving 1 1/2 cups).
Place pot in preheated (350 degrees) 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
place beans in covered bowls.