This comes from our friends at House of Creature it is deep, rich, sweet, tangy and even better as cold leftovers, which is sating something. You can up the the spice or the tang as you see fit, and you can use different varieties of BBQ sauce (we used a Habanero BBQ sauce that was delicious). It’s worth the time and patience in every way. We served it alongside some buttermilk fried chicken but it is just as good on its own or as a side with ribs or steak.
For this you’ll need: 1 lb dried beans (we used a special BBQ mix, but any large variety will do), 2 Qt water, 1 large yellow onion, 2 cloves garlic (minced), 1 ham hock or 4 bacon slices (cut into 1/2″ pieces), 3/4 cup maple syrup, 1/3 cup ketchup, 1/8 cup dijon mustard, 1/4 cup BBQ (your choice, something with a little spice will help), salt and pepper.
In a large Dutch oven place the dried beans in 2 qts of water and allow to soak over night (8 hours at least).
Over medium high heat bring the beans and water to a boil while adding the onion, garlic and ham hock or bacon. Reduce the heat to medium low so that it is gently simmering. Simmer the beans until tender, about 1 to 1-1/2 hours; stirring occasionally. Add water if needed to make sure the simmering continues and the mixture doesn’t get too thick.
Preheat the oven to 300.
Drain the beans, reserving the cooking liquid (which will now be thicker) and return them to the pot. Stir in the maple syrup, ketchup, BBQ sauce, mustard and a good grinding of salt and pepper. Stir everything together well, cover the pot and place into the preheated oven.
Cook for 3.5-5 hours, stirring occasionally and adding the reserved water if needed to give a creamy and not too thick consistency, until very tender and flavorful. Uncover the pot for the last 30 mins of cooking and, again, monitor the creaminess and use your reserved water when needed.
Serve hot as a side but leftovers from the fridge have even more flavor (and may need more water added if reheated).
Dinner at Our Place 