Hands-on Time15 MinsTotal Time16 Hours 45 Mins
Yield: Serves 12 (serving size: about 1/2 cup)
Serve these beans at your next cookout! They pair well with beef or pork barbecue. Cooking them with the sour cherry jam and mustard gives them the unexpected tangy sweetness that makes them unforgettable.
Ingredients
- 1 pound dried great Northern beans, rinsed, drained, and sorted
- 1 1/2 cups chopped yellow onions (about 1 onion)
- 2 cups water
- 1(12.5-ounce) jar sour cherry jam (such as Stonewall Kitchen)
- 1(8-ounce) smoked ham hock
- 1 tablespoon smoked paprika
- 1/4 cup whole-grain mustard
- 1/4 cup no-salt-added ketchup
- 2 tablespoons reduced-sodium Worcestershire sauce
Nutritional Information
- Calories 255
- Fat 2g
- Satfat 1g
- Unsatfat 1g
- Protein 13g
- Carbohydrate 46g
- Fiber 7g
- Sugars 21g
- Added sugars 5g
- Sodium 267mg
- Calcium 9% DV
- Potassium 1% DV
- Calories 255
- Fat 2g
- Satfat 1g
- Unsatfat 1g
- Protein 13g
- Carbohydrate 46g
- Fiber 7g
- Sugars 21g
- Added sugars 5g
- Sodium 267mg
- Calcium 9% DV
- Potassium 1% DV
How to Make It
Step 1
Stir together the beans and onions in a large bowl. Add water to cover by about 2 inches. Soak overnight, or a minimum of 8 hours. Drain.
Step 2
Stir together the bean mixture, 2 cups water, jam, ham hock, and paprika in a 5- to 6-quart slow cooker. Cover and cook on LOW until the beans are tender, 8 to 9 hours. Stir in the mustard, ketchup, and Worcestershire sauce; cook, uncovered, 30 minutes. Remove the ham hock; remove the meat from the bone, and stir into the beans. Discard the ham bone, or reserve for another use.
Step 3
Multicooker Directions: Complete Step 1. In Step 2, stir together the bean mixture, 2 cups water, jam, ham hock, and paprika in the inner pot of a 6-quart multicooker. Lock the lid; turn Pressure Valve to “Venting.” Cook on SLOW COOK [Normal] until the beans are tender, about 9 hours. Stir in the mustard, ketchup, and Worcestershire sauce; continue to cook, uncovered, on SLOW COOK [Normal] until the desired consistency. Finish Step 2.
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