Ingredients: L to R...Garlic, Jalapenos, Hatch Chilis, Onion, Mixed Beans, Spanish Praprika, Salt, Molasses, Pepper, Liquid Smoke, Black Strap Rum, Maple Syrup, Worcestershire Sauce, AP Vinegar, Tomato Puree, Tomato Paste, Smoked Ham Hocks, Thick Cut Bacon, Dark Brown Sugar, Smoked Serrano Peppers, Bay Leaves, Oregano
Pick through dry beans for bad ones or debris. Place beans in a large stock pot cover the beans with water, enough liquid to cover beans by 4". Soak overnight. The next day drain the beans in a colander under running water. Place the beans back into the stockpot add Ham Hocks, Bay Leaves, 2 Tbl of salt and enough water to cover the beans by 2" . Bring water to a boil and reduce heat to a simmer and continue to cook the pot for 1 hr.
Skim the fat and skum from the top of the liquid until it becomes clear. Remove the Hocks and the Bay Leaves and set aside.Add the Tomato Puree, Tomato Paste, 1 qt of water 1 c of AP Vinegar, 2 bags of Dark Brown Sugar, Salt, Pepper,2 Cups of Rum, 2 Tbl of Liquid Smoke, Paprika, and Oregano to a large electrical rooster of large oven cassarole dish. Add beans and Ham Hocks. Bring temperture up to 325.
Meanwhile Fry up the bacon until near crisp. Remove bacon to drain on paper towels. Remove all but 1 tbl of oil from the pan. Cut up peppers, onions and Garlic,Saute in bacon fat until softened. Remove and add to bean mix. Cut bacon into 1/2" pieces and also add to bean mix.
After 3 hrs remove Ham Hocks, strip the meat off and return that to the roaster. Continue to cook for 2 hrs. Turn off heat and add 1 cup of Maple syrup. As the temperature decreases the liquid will thicken.
Heres a plate shot taking at the An Seanachi Bar. Some of the guys spent 7 hrs smoking spareribs...in the rain for the Sunday night bad news "Bears" game I got lucky and made the beans indoors where it stayed dry.....only my glass stayed wet!
Although the football game was un-eventful (sucked), my wife enjoyed the get together with our friends and the fine grub that was served...
Greg
