Recipe

Beans Recipe

Add Step-by-Step Photos	Pointsevenout / All my dishes 1 year, 1 month ago I don’t like crunchy beans. I’ve had my share of run-ins with recipes that need more time in the cooker. This recipe is not a half-baked idea. It is a “two for” recipe. You get two recipes for one. Make and enjoy the ham roast recipe first to... More Prep:5m Cook:990m Servings:8	Pointseveno
	here pig pig pig pig

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Ingredients

HAM INGREDIENTS:

1 (8 pound) cured, bone-in picnic ham

2 C packed brown sugar

1 (20 oz) bottle of Coke

BEAN INGREDIENTS:

1 (2 lb) bag of northern beans

Directions

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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Comments

22566 1 year, 1 month ago said:
Great recipe,along with your cornbread,add a pan of fried potatoes with onions,homecanned bread and butter pickles,chocolate cake,and I'm a happy camper.

Thank-you

mystic_river1 1 year, 1 month ago said:
Wonderful recipe! thanks for the post. ^5

lilliancooks 1 year, 1 month ago said:
Great recipe! Not a bad photo either! Thanks for posting in the group!

divaliscious 1 year, 1 month ago said:
Thanks for sharing this one... I like how you combined the two recipes for the ham and beans here...:P

whodunitrdr 1 year, 1 month ago said:
I'm glad you decided to make some beans with your 'pig squeezins' - good job, they look tasty.

henrie 1 year, 1 month ago said:
I have to agree with 22566, that would make for a very happy camper. Love the sounds of this, a must to make. You have my 5 forks

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Alterations

pointsevenout 1 year, 1 month ago said:
Put a can of peas on the counter. Every time you get up tonight to take a pea, drain and refill the bean water.

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