Caitlin Bensel
Hands-on Time
15 Mins
Total Time
16 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.

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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