Unless preparing kidney beans, beans don't have to be boiled. If you don't soak overnight, put unsoaked beans and a carrot in slow cooker in early a.m. on either high or low depending on your pot. When carrot is soft, remove carrot (discard it), drain the beans, and continue with your recipe. I never achieved the right texture of BBQ beans in the past, so thank you, Laura, as the texture of your beans is spot on (as long as each given slow cooker is given long enough to allow the beans to finish cooking). I don't eat pork right now, so I used liquid smoke instead (would like to try smoked tomatoes, but I don't have a regular source for them yet). The liquid smoke helped quite a bit, but the ketchup flavor was too strong which I suspect would be a mute point w/hamhocks in the pot. In the past, I got close to the pork-n-bean flavor with my own 'made the recipe up myself type of recipe,' which includes apple. Now w/instructions from your recipe, I see the timing of the soaking, draining, & adding sauce more clearly. (Again, kudos to you, Laura, for getting that right, which helped get it straight in my mind.) Now, back to the drawing board on the flavorings sans pork. I'll need to dig up the notes on my old attempt at BBQ'd beans with that apple...., then I think I'll have it just almost perfect. Not long until I get this baby spot on without pork! Enjoy your hamhocks, while I enjoy my beans without ham - or ketchup.....!
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Unless preparing kidney beans, beans don't have to be boiled. If you don't soak overnight, put...