STREAMING NOW: Siba's Table

D,btag Beans Aka Atomite Beans

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“Old fashioned slow cooked baked beans. I do a batch and freeze portions in the Vac Bags for boil-n-serve. Great picnic dish almost main dish with the meatiness.”
READY IN:
7hrs 20mins
YIELD:
10 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. This involves a pressure cooker.
  2. If you don't have one I'm guessing 2 1/4 hrs first cooking time, covered, rather than 45 min (X3 rule). Put the beans and water in the pressure cooker 5 minutes at 15 lbs to soak, fast cool and drain (or use your favorite soaking method).
  3. Cut the biggest chunks of fat off the hock and discard.
  4. Score through the skin and put the hock, yellow onion, very coarsely chopped, the beans (piled around the hock), liquid smoke, and enough of the soaking liquid to barely cover.
  5. NO salt or other seasonings.
  6. Cook at pressure for 45 minutes.
  7. Fast cool and remove the ham bones and skin, the meat will fall off the bones and the beans will be tender skinned.
  8. Carefully mix in all the other ingredients.
  9. Set your oven at 240°F and put in the UNCOVERED bean pot,.
  10. After four hours or so add the red onion and can of black beans (I've been known to add a can of garbanzos also). Stir once.
  11. Give it another couple hours until it reaches the consistency you want, then enjoy.
  12. These actually freeze well, when there is any left to.

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