BEANS COOKED WITH HAM HOCKS
What you will need:
- one pound dried white beans
- one large onion (quartered and thinly sliced)
- half pound
- diced country ham
- two tablespoons vegetable oil
- 1/3 cup dark molasses
- four tablespoons brown sugar
- one teaspoon of salt
- a quarter teaspoon dried mustard
How to do it
Rinse beans and scoop, discarding any discolored or misshapen beans and small stones. Putting beans in saucepan & covering with water. Bring to boil and boilling about 1 1/2 min. Remove from the heat, cover and let stand for one hour.
Add water to the skillet about half inch above the beans. Bring to the boil again then reduce the heat to low, cover and simmer gently for 1 hour and a half. Do not boil the beans. Drain the beans, reserving the liquid.
In a small skillet, heat a few teaspoons of vegetable oil, or just enough to cover the bottom of the skillet. Add the diced ham and fry until lightly browned.
Combine reserved bean liquid with molasses, brown sugar, salt and mustard; stir to combine.
Heat the oven to three hundred fifty°F.
In a three-quart casserole, place the beans with the minced onion and ham. Pour the liquid mixture over the beans so that the liquid is even on top of the beans. If necessary, add a little water.
Cover the pan and bake on the center rack for three hours, stirring occasionally.
Remove the lid from the bean pot or saucepan and continue to cook, stirring occasionally, for about thirty minutes, or until the liquids are slightly reduced and thickened.