D,btag Beans Aka Atomite Beans

• 1 12 cups dry pinto beans
• 5 cups water
• 2 -4 smoked ham hocks (depending on meatiness, or the pre joint end of a ham, bone & skin in, don't spare the meat)
• 1 large yellow onion, very coarsely chopped
• 1 teaspoon liquid smoke
• 13 cup blackstrap molasses
• 13 cup brown sugar (maybe a bit more if you like it sweet)
• 14 cup cider vinegar
• 18 cup catsup (a good squirt)
• 1 tablespoon yellow mustard (a smaller squirt)
• 1 teaspoon black pepper
• 1 teaspoon kosher salt
• 18 teaspoon cayenne
• 1 (10 ounce) can black beans (I know that's cheating)
• 1 medium red onion, med fine chop

1. This involves a pressure cooker.
2. If you don't have one I'm guessing 2 1/4 hrs first cooking time, covered, rather than 45 min (X3 rule).
3. Put the beans and water in the pressure cooker 5 minutes at 15 lbs to soak, fast cool and drain (or use your favorite soaking method).
4. Cut the biggest chunks of fat off the hock and discard.
5. Score through the skin and put the hock, yellow onion, very coarsely chopped, the beans (piled around the hock), liquid smoke, and enough of the soaking liquid to barely cover.
6. NO salt or other seasonings.
7. Cook at pressure for 45 minutes.
8. Fast cool and remove the ham bones and skin, the meat will fall off the bones and the beans will be tender skinned.
9. Carefully mix in all the other ingredients.
10. Set your oven at 240F and put in the UNCOVERED bean pot,.
11. After four hours or so add the red onion and can of black beans (I've been known to add a can of garbanzos also).
12. Stir once.
13. Give it another couple hours until it reaches the consistency you want, then enjoy.
14. These actually freeze well, when there is any left to.

pinto beans, water, yellow onion, liquid smoke, molasses, brown sugar, cider vinegar, catsup, yellow mustard, black pepper, kosher salt, cayenne, black beans, red onion

Taken from www.food.com/recipe/d-btag-beans-aka-atomite-beans-30012 (may not work)