Beans Recipe

How to make it

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• HAM DIRECTIONS:
• Trim roast to fit your crock pot.
• Line the bottom of the crock pot with 1 ½ cups brown sugar.
• Rub the roast with the other ½ cup brown sugar.
• Place the roast in the pot.
• Pour the coke around the sides of the ham.
• Cover; cook on LOW for 8 hours.
• Don’t make a pig of yourself and devour the whole ham. Reserve a couple of handfuls of cut up meat for the beans. You are going to have skin and fat scraps also. Render them down for the grease and reserve for another use. Like maybe, the oil for the cornbread you are going to make for the beans.
• Decant off the pig squeezings to another vessel; bring to room temperature; refrigerate. You are going to have about 5 cups or so of liquid. It will become gelatinous when chilled with a thin topcoat of fat.
• BEAN DIRECTIONS:
• Rinse, sort, and drain the beans.
• Place beans in a dutch oven covered with 4” of water.
• Bring to a boil; cover; parboil for 30 minutes.
• Drain beans; refill with clean water to 4” above beans; cover and let soak overnight or for 8 hours.
• Drain beans; place them in the crock pot.
• Add cut up pork and stir gently.
• Add pig squeeings and mash down enough for the crock cover to fit. The gelatinous pig squeezing will melt down when heated.
• Cover and cook for 8 hours on HIGH.
• Add water if you are afeared it is going to scorch.
• I laid a rack of ribs that was leftover from the other day on top of the beans an hour before the beans were ready. It’s not part of the recipe but it should be.
• If you have the intestinal fortitude not to eat the ham ahead of time, you can slice up the ham onto a serving plate; cover in tinfoil and refrigerate, until an hour before the beans are done and slide it into a 425*F oven for a half an hour to reheat at the same time you bake the cornbread.
• I’m weak.

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