- 1 lb dry white beans (2 C) 1 T oil
- 1 cooking onion, medium dice
- ½ C molasses
- ¼ C brown sugar
- ½ C ketchup
- ½ C chili sauce
- 2 T Dijon mustard
- ½ C bean water
- 1 tsp Kosher salt flakes
- 2 smoked pork hocks
- Prepare the navy beans the day before you want to make the baked beans. Place them in a stainless steel pot and cover with water making sure the water rises to 2” above the beans in the pot. Bring to a boil and simmer for 15 minutes. Remove from the heat and let the beans soak for about 7 hours. Add enough water to the pot to raise the water level to 2“ above the beans again and bring to boiling point once more. Simmer for approximately 1 hour or until the beans are cooked. They should be just tender but not mushy. Strain the beans, reserving their cooking fluid for later use. Let both the beans and the bean water cool then place in containers, cover and refrigerate for use tomorrow.
- Pre-heat the Memphis Pellet Grill to 250 F.
- Sauté the diced onion in the oil until softened.
- Mix together the sautéed onions, beans, molasses, brown sugar, ketchup, chili sauce, Dijon mustard, salt flakes and bean water. If you prefer a dry baked bean omit the bean water altogether or add a bit extra if you like them really saucy.
- Layer the bean mixture and pork hocks in a deep cast iron casserole pot. Cover the pot and place on the lower rack of the Memphis Pellet Grill. Close the lid and bake for 6 – 9 hours or until some of the liquid is absorbed and the beans are perfectly tender. Remove the smoked pork hocks from the pot. Skin the hocks and shred the meat off the bone. Return the shredded pork hock meat to the pot and serve the beans!
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