Baked Beans

[Guest guest]

Two great cookbooks are the Grassfed Gourmet and Pasture Perfect. You

really need both for your collection. Will may still have copies left.

That's where I got mine. They both have good bison and other recipes too.

Boston Baked Beans with Ham Hocks

1 pound navy beans soaked overnight

2 T plain yogurt or whey

3 quarts water

1 onion cut in wedges

1/2 cup molasses

2 T dark brown sugar ( I didn't use this)

1/2 t powdered mustard

1/4 t ground ginger

1/4 t allspice

2-3 pounds smoked ham hocks ( I didn't have any, so used bacon)

Honey mustard

Rinse beans, pour in a pot and cover with warm water. Add yogurt or whey

and mix lightly. Cover and soak overnight.

The next day, pour off water and rinse. Place in a Dutch oven or oven proof

pot. Pour in 2 quarts of water, bring to a boil, then simmer over low heat

for an hour. Drain beans once more. Return them to the pot and add 1 quart

of water with the rest of the ingredients except for the honey mustard.

Bring to a boil, then simmer uncovered for 2 hours.

Preheat oven to 300. Cover and roast about 3 hours until beans are tender.

Remove the lid, bake until most liquid is evaporated, about 2 hours.

If using ham hocks, remove from bones and return to pot. Serve with a

dollop of honey mustard.