Charl's Camp Beans
Serves 12
3 lb bags White Northern or Pink Beans (or a mixture)
2 Bulbs Fresh Garlic, peeled and finely chopped
(or substitute 4 Tablespoons of chopped garlic from a jar)
6 Large Meaty Ham Hocks
2 Quarts Beef Stock
1 Quart Chicken Stock
2 Large Onions, coarsley chopped
2 Tomatoes, coarsley chopped
Salt and Pepper
Piccalily Relish (optional)
Soak beans according to package directions. Put both chicken and beef stocks, beans, vegetables and hocks in a dutch oven and bring to a boil; if stock does not cover ingredients, add more proportionately. Reduce heat and simmer, cover and cook for 3 hours, stirring occasionally. Cool. Remove hocks, take the meat off the bones and chop coarsley. Ladle out about 2 cups of beans with lots of juice and puree it in a blender. Return puree and meat to the bean pot, salt and pepper to taste, reheat and serve with optional relish.