This recipe won me first place in a baked bean cook-off at the Western Idaho State Fair. They start with dried beans, so give yourself some extra time. Kind of sweet and savory and yummy.

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Recipe Summary

prep:
45 mins
cook:
2 hrs 30 mins
total:
3 hrs 15 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
For cooking dried beans:
To add after beans are cooked:

Directions

Instructions Checklist
  • Fill a large pot 3/4 full with water. Use a sharp knife to cut 3 or 4 slits evenly spaced through skin on ham hocks. Add ham hocks, onion, celery, bay leaves, garlic, liquid smoke, basil, thyme, sage, salt, and pepper to the water and bring to a good boil for 1 hour.

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  • Add beans to the pot. Return to a boil and cook gently until beans are tender, 45 minutes to 1 hour. Check liquid level often and add more water if necessary.

  • Preheat the oven to 400 degrees F (200 degrees C).

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels. Transfer bacon to a large bowl and add onion.

  • Use a slotted spoon to dip beans and ham hocks out of the water and into a 9x13-inch baking pan. Reserve liquid from the beans. Clean all meat off of the ham hocks, discard bones, and add meat to the bowl with the bacon and onions.

  • Mix in pineapple, brown sugar, and Worcestershire sauce. Stir in steak sauce, good steak sauce, and garlic. Add liquid smoke, salt, and black pepper; mix until completely incorporated. Fold in bacon mixture. Adjust seasonings if necessary. Pour bean mixture into the baking pan and add some reserved bean liquid over beans if necessary.

  • Bake in the preheated oven until beans are hot and bubbly all around the edges, about 30 minutes.

Cook's Notes:

I listed 10 servings because it won't let you leave it blank. I really don't know how many servings. Just makes a big baking dish full.

Use 3 cups any dried beans, such as pinto or small red. I have never used a white bean, but there is no reason it wouldn't work.

On the seasonings, you can add more of any of them or less, depending on what your family likes. I love Worcestershire sauce and I add a lot more than the 2 tablespoons. Through the years I have added different things to my baked beans such as; a little mesquite BBQ sauce. or leftover chopped cooked meat. Be careful with the salt, it has a tendency to get salty easily.

Sometimes during the cold months of the year, I would make my baked beans, BBQ something in the oven, whip up a salad and then, if you don't look outside, you can pretend it's summer and that isn't snow out there on the lawn.

Nutrition Facts

446 calories; protein 22.9g 46% DV; carbohydrates 53.3g 17% DV; fat 15.8g 24% DV; cholesterol 44.3mg 15% DV; sodium 347.9mg 14% DV. Full Nutrition