Arizona Baked Beans

Video Link: https://youtu.be/Xixf97M8Xds

Ingredients:

1 pound navy beans

1 ham hock

1 Habanero, halved and seeded

2 Jalapeno peppers, halved and seeded

1/2 pound thick sliced bacon cut into pieces

2 Poblano Peppers, seeded and chopped

1 onion, finely diced

1/3 cup molasses

1/3 cup brown sugar

2 teaspoons salt

1 teaspoon cumin

1/2 teaspoon pakrika

1/4 teaspoon ground black pepper

1/4 teaspoon dry mustard

1/4 tsp ground cloves

6 oz tomato paste

1 tablespoon Worcestershire sauce

1 tablespoon apple cider vinegar

1/2 cup water

Method:

Soak beans overnight in cold water with 1 Tbsp salt per quart of water. Drain.

Place beans in dutch oven or stock pot. Add ham hock, habanero and jalapenos. Add just enough water to cover beans by an inch or two. Simmer the beans in lightly salted water until tender, 45 minutes to an hour. Add HOT water as needed to keep beans covered. Drain and save the liquid and peppers.

Combine the beans, bacon, poblanos and onion in a 10” Dutch oven.

In a saucepan, combine molasses, brown sugar, salt, cumin, paprika, black pepper, mustard, cloves, tomato paste, Worcestershire, vinegar and water. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans.

Bake for 3 to 4 hours in the smoker at 350 until beans are tender. Check the liquid level every time you stir and rotate. Add more reserved bean liquid if necessary to prevent the beans from getting too dry.