Smoky-Sweet Ham Hock Baked Beans

The recipe you’ve shared for “Atomite Beans” or Old-Fashioned Slow Cooked Baked Beans is a hearty and flavorful dish perfect for picnics or as a main course. Here’s a detailed breakdown and explanation of the recipe:

Atomite Beans (Old-Fashioned Slow Cooked Baked Beans)

Cook Time: 7 hours
Prep Time: 20 minutes
Total Time: 7 hours 20 minutes
Yield: Approximately 10 cups

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Ingredients:

• 1 1/2 cups dry pinto beans
• 5 cups water
• 2-4 smoked ham hocks (adjust based on size and preference)
• 1 yellow onion, coarsely chopped
• 1 tsp liquid smoke
• 1/3 cup blackstrap molasses
• 1/3 cup brown sugar
• 1/4 cup cider vinegar
• 1/8 cup catsup (ketchup)
• 1 tsp yellow mustard
• 1 tsp black pepper
• 1 tsp kosher salt (added later, not during pressure cooking)
• 1/8 tsp cayenne pepper
• 1 can (15 oz) black beans, drained and rinsed
• 1 red onion, chopped

Instructions:

1. Prepare Beans:

   • If using a pressure cooker: Place dry pinto beans and water in the pressure cooker. Cook under pressure for 5 minutes at 15 lbs to soak, then fast cool and drain. Alternatively, use your preferred soaking method.
   • If not using a pressure cooker, adjust initial cooking time to approximately 2 1/4 hours, covered.

2. Prepare Ham Hocks:

   • Trim off excess fat from the smoked ham hocks and discard.
   • Score through the skin of the ham hocks.

3. Pressure Cooking:

   • In the pressure cooker (after soaking), add the scored ham hocks, coarsely chopped yellow onion, soaked beans (arranged around the hocks), liquid smoke, and enough of the soaking liquid to barely cover the ingredients.
   • Cook at pressure for 45 minutes. Fast cool and carefully remove ham bones and skin. The meat should easily fall off the bones, and beans should be tender-skinned.

4. Baking:

   • Preheat oven to 240°F (115°C).
   • In a large bean pot, combine the cooked beans and ham mixture. Avoid adding salt at this stage.
   • Stir in blackstrap molasses, brown sugar, cider vinegar, catsup, yellow mustard, black pepper, kosher salt, and cayenne pepper.

5. Final Cooking:

   • Bake the uncovered bean pot in the preheated oven.
   • After approximately 4 hours, add chopped red onion and drained black beans (and optionally, a can of garbanzo beans). Stir gently.
   • Continue baking for another couple of hours or until the beans reach the desired consistency and flavors meld together.

6. Serving and Storage:

   • Serve the Atomite Beans hot as a main dish or as a side. They freeze well, making them ideal for batch cooking and future meals.

Nutritional Information (Per Serving):

• Calories: 123
• Total Fat: 0.5g
• Saturated Fat: 0.1g
• Cholesterol: 0mg
• Sodium: 342.1mg
• Total Carbohydrates: 27.5g
• Fiber: 2.4g
• Sugar: 15.2g
• Protein: 3.9g

Recipe Notes:

• Pressure Cooking Tip: Using a pressure cooker helps expedite the cooking process and ensures tender beans and flavorful ham.
• Flavor Enhancement: The combination of molasses, brown sugar, and spices adds depth to the beans while the smoked ham hocks impart a rich, savory taste.
• Freezing Instructions: Allow leftover beans to cool completely before portioning into vacuum-sealed bags for future use. Reheat by boiling the sealed bags until heated through.

This recipe not only promises delicious, smoky-sweet baked beans but also offers convenience with its freezing capability, making it a practical addition to any meal planning repertoire, especially for gatherings and potlucks.