1 pound Pinto beans
1 Ham hocks
1 large Onion(s), chopped
4 tablespoon(s) Cider vinegar
4 tablespoon(s) Molasses
2 tablespoon(s) Brown mustard
1 tablespoon Black pepper, coarsely ground
1 1/2 teaspoon(s) Garlic powder
1 teaspoon Cumin powder
1 teaspoon Ginger, fresh
1/2 teaspoon Red pepper, crushed
1/4 teaspoon Ground cloves
Soak Pinto beans overnight. Drain.
Preheat oven to 325°.
Place all ingredients in 4-5 quart pot.
Add water or chicken stock until 1 inch above mixture.
Bake until beans are tender.
Add salt if needed.
Add crumbled bacon if desired.
You may need to add more water. Remove ham hock before serving.
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