Cowboy Beans

By á-47

Ingredients

• Optional:
• 2 cups dried beans (northern or navy beans work well)
• water for soaking overnight
• 2 large or 3 small ham hocks (or equivalent amount of ham scraps/trimmings/ham bone)
• 8 strips bacon, cut crosswise into 1/4" strips
• 1/4-1/2 lb. lean salt pork, cubed
• 1 large yellow onion, diced
• 1/2 cup molasses
• 2 4/5 or 1 29 oz. can stewed tomatoes
• 1/2 cup brown sugar
• 1/4 cup lemon juice or apple cider vinegar
• 2 Tbsp. maple syrup
• 1/2 cup ketchup
• 1 tea. whole yellow mustard seeds, coarsely ground with a mortar and pestle
• 1 tea. epazote
• 1/2-1 tea. pepper, to taste
• Crushed red peppers, to taste
• granulated garlic powder, to taste
• 2-3 ribs celery, diced

Preparation

Step 1

Wash, drain and rinse beans. Soak overnight.

Drain and rinse the beans and place in large pot, add water just to cover. Bring to a boil, then reduce heat to low and simmer slowly, adding the rest of the ingredients. Simmer slowly for 4-6 hours, being sure to add water as needed to keep the beans in liquid at all times. Stir often enough to keep the bottom from sticking or burning., When done, the liquid should be fairly thick, rather than runny, with the meat evenly distributed, but not quite as thick as chili. Remove any bones before serving.