4 lb. dried white beans, soaked overnight
4 ham hocks
2 bottles Guinness Stout
2 large garlic cloves
1 lb. brown sugar
21/2 c. molasses
21/2 c. tomato puree
1/2 c. cider vinegar
2 Tbs. Cookshack Spicy Chicken Rub
2 Tbs. red crushed chilies
2 Tbs. toasted coriander
5 Granny Smith apples, diced
10 bacon strips |
Soak beans overnight.
Boil with 1 bottle Guinness and 4 hocks. Watch water level. Should not fall below level of beans. Boil until some of beans are just starting to break up. Pour off liquid until¾ level of beans.
Clean and dice hocks and add with remaining ingredients. Place bacon on top of beans.
Bake at 250ºF for 5 hours and uncover. Raise temperature to 350ºF and continue to bake, stirring every 10 minutes for 30 to 40 minutes.
Place in hotel pan and smoke with hickory for 3 hours, stirring every 20 minutes.
If beans are dry add tomato juice to desired consistency. |