Brisket Baked Beans
"Like barbecued brisket, baked beans have deep roots in American food culture. Native Americans cooked them with maple sap and bear fat, using fire-scorched stones for heat. European colonists adopted...
This recipe calls for dried pinto beans to be soaked overnight. If you are in a pinch, perform a “quick soak” by covering beans with water, bringing to a boil, and cooking 2 minutes. Remove beans from heat, cover, and let stand 1 hour. Then proceed with the recipe.
Ingredients
- 1 large ham hock
- 1 medium yellow onion, diced
- 3 cups dried pinto beans, soaked overnight and drained
- 1 tablespoon minced garlic
- 2 teaspoons seasoning salt
- 1/2 teaspoon ground black pepper
- 2 bay leaves
- 1 teaspoon dried oregano
- 7 cups chicken stock
- salt and freshly ground pepper, to taste
Preparation
1. Sauté ham hock and onion in heavy bottomed pot until hock has started to render some fat and onions are cooked a bit. Add remaining ingredients and bring to a boil.
2. Reduce heat to a simmer, cover, and cook 2 to 2 1/2 hours or until tender but not mushy.
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