Dad's Baked Beans
(recipe, Caprial Pence)
Whenever we have big parties at our house, the cry goes out for my dad's baked beans. It's gotten so that our friends expect them — if we're firing up the grill, Dad's beans had better be there!
- 1 lb. dried pinto beans, rinsed
- 1 cup dried black beans
- 1 yellow onion, diced
- 2 garlic cloves, chopped
- 2 smoked ham hocks
- 2 Tbsp. peeled, chopped fresh ginger
- 1 canned chipotle chile in adobo sauce, chopped
- 1 tsp. dry mustard
- 1 tsp. ground cumin
- 1 cup brown sugar
- ⅔ cup molasses
- 1 Tbsp. soy sauce
- Freshly ground black pepper
- Place the pinto and black beans in a large stockpot and add cold water to cover. Bring to a boil over medium heat and cook until the beans are tender, about 1½ hours.
- Drain the beans and place them in a large bowl. Add the onion, garlic, ham hocks, ginger, chipotle pepper, dry mustard, cumin, brown sugar, molasses, and soy sauce, and mix well. Season to taste with salt and pepper.
- Preheat the oven to 275 degrees. Place the beans in a Dutch oven or roasting pan, cover, and bake for 4 hours, or until thick and flavorful. Serve warm.