Hot and Smoky Baked Beans

This is a favorite baked bean recipe, it's got lots of texture with just a hint of heat to balance the smoky and sweet flavors. I do this recipe in the crock pot but you could do it on the stove or in a cast iron pot in the oven.

Servings 8

Ingredients:
3 1/2 cups (1 lb. 7 oz) Great Northern white beans  Organic Beans...Co-Op
1 smoked ham hock (about 4 oz.) -- sometimes I use diced ham
2 c. finely chopped onion
1 1/4 c. purchased tomato based barbecue sauce ...any style you like
1 (12 oz.) jar of tomato based hot salsa..or make your own ...recipe
1/3 c. brown sugar
1/4 c. Dijon mustard
12/4 c. molasses

Directions:

• Place the white beans in the crock pot or large pot. Cover the beans with cold water and let sit over night. Drain the water in the morning, and again cover the beans with cold water. Add the smoked ham hock to the pot and bring to a boil. Reduce the heat to a low simmer and cook until the beans are tender, stirring occasionally. Make sure the beans are tender before you add the tomato based ingredients.
• Once the beans are tender, remove the ham hock and set aside to cool. Drain the beans reserving about 1 1/2 cups of bean cooking liquid.
• Combine with the cooked beans, chopped onion, barbecue sauce, hot salsa, brown sugar, Dijon mustard, and molasses. Pick the meat off the ham hock and add to the beans. Add the bean cooking liquid as needed if the beans are to thick.
• Cover the beans in the crock pot, on the stove or in oven and bake until the mixture if very thick. You will need to stir occasionally .

This can be made the day before and reheat on low.