Preparation Time: 5 minutes, plus bean soaking time
Cooking Time: 2 hours and 45 minutes
1 T. butter
6 slices bacon, chopped
1 white onion, chopped
1 jalapeño, minced
5 cloves of garlic, minced
1 cup pinto beans
1 cup great northern beans
2 cups coffee
2 cups water
10 oz. tomato puree
1 T. Worcestershire
1 T. dry mustard
1 T. smoked paprika
1 cup brown sugar
1 whole Hobe’s Country Ham hock
Submerge the beans in water and let them soak overnight; about 12 hours.
Put a large dutch oven on the stove and heat to medium-high. Melt the butter and cook the bacon, onion, jalapeño, and garlic until bacon is slightly brown.
Add all the ingredients, except for the ham hock, and mix while still cooking on medium-high heat. Let the stew come to a slight bubble.
Score the ham hock to the bone, then add to the middle of the stew, submerging it under the stew contents. Cover the dutch oven with its lid.
Preheat the oven to 350 degrees.
Place the dutch oven on the middle rack on the oven and cook for 2 hours.
Once the cooking time is over, take the dutch oven out and strip the ham hock meat from its bone. Give the beans a stir and add in ½ cup of water and cook in the oven for 30 more minutes.
Once the cooking time is finished, remove the dutch oven from the oven again, remove the lid and stir the beans to incorporate the ham hock meat throughout the beans. Now it is ready to serve.
If the beans are looking too dry, add in ½ cup of water and cook for additional minutes.