2 cups dried navy beans
6 cups plain tomato juice, unsalted
1/4 pound ham hock, salt pork (optional)
1/2 cup light brown sugar
1 teaspoon chili powder
1 teaspoon dry mustard
freshly ground black pepper to taste
1 tablespoon Worcestershire sauce
1 large yellow onion, chopped
1 teaspoon sea salt, or to taste
1 tablespoon cider vinegar

Wash beans and soak overnight in about 5 cups of the tomato juice.

Cover and cook over low heat about 1½ hours until the beans are tender – but don’t let them boil.

Turn beans into a 2 quart casserole with a lid.

If you’re using the pork, wash and score and press into the top of the beans.

Mix remaining 1 cup of tomato juice with the brown sugar, spices, Worcestershire and onion.

Pour over beans, cover the pot, and cook in a slow 300˚F oven for 2 hours.

Remove cover and stir in the salt and vinegar.

Bake again, uncovered, for 30 to 40 minutes, or until browned.

Serves 10

Naman’s Catering has been the Premier Caterer for the Gulf Coast for over 20 years, serving Mobile County, Baldwin County, and Mississippi Gulf Coast.


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