SLOW COOKED BAKED BEANS FOR LLOYD'S PARTY ENJOY DAN:

SLOW COOKED BAKED BEANS FOR LLOYD’S PARTY by CHEF DAN:

Serves 12

INGREDIENTS:

1-1/2-pounds dried pinto beans

2 smoked ham hocks

2 tablespoon olive oil

2 onions, chopped

2 carrots cut into 1/2-inch rounds

5 garlic cloves, roughly chopped

1 teaspoon EACH chili powder, cumin, curry powder, and liquid smoke

1 tablespoon dried thyme

6 cups chicken broth

1 cup tomato ketchup

1/4-cup EACH molasses, Dijon mustard, and cider vinegar

1 cup Coco Cola

1 cup 7 up

Garnish with fresh snipped chives

DIRECTIONS:

1.   Soak bean overnight in water, then drain and rinse.

2.   Place skillet over medium-heat add oil when sizzling.

3.   Add onion, carrots, garlic, chili powder, cumin, curry powder thyme, and liquid smoke.

4.   Cook and stir frequently for 5-6 minutes.

5.   Place the vegetables along with ham hocks, beans, chicken stock, molasses, Dijon mustard, cider vinegar, and soda pop in the slow cooker,  and cook for 8 hours.

6.   1 hour before the cooking time is complete, remove ham hocks.

7.   Let them cool then remove and discard bones, fat and skin from the ham hocks.

8.   Chop and shred the meat and return to the crock-pot with the beans.

9.   Season with splash of salt and continue cooking until beans are tender.

10.                Garnish with snipped chives.

ENJOY DAN:                                                   BON-APETITE!!