Recipes : Bean-Hole Stew : Food Network

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Bean-Hole Stew
Recipe courtesy George Duran

Ingredients
2 pounds navy beans, soaked overnight
2 medium onions, chopped
2 carrots, chopped
1/2 pound bacon, chopped
1 smoked ham hock
1/2 cup ketchup
1/4 cup dark brown sugar
3 tablespoons dry mustard
3 tablespoons hot sauce
2 teaspoons kosher salt
2 teaspoons freshly ground black pepper

Instructions
Dig a hole in the ground 3 feet deep and line it with rocks. Build a
fire in the hole and let it burn down to large embers and ash. (This can take half a day before

enough coals are produced to cook the beans properly.).
Put the beans into an 8-quart cast iron pot and add all the other ingredients. Add enough water to
cover the beans and give it a good stir. Put the lid on and wrap the edge of the lid with aluminum
foil to prevent dirt and ashes from getting into the pot. Place the pot in the hole. Shovel some of
the embers and ashes on top of the pot and cover it with dirt. Cook for 6 to 8 hours. Dig up the
pot, brush off the dirt and ashes, and remove the lid. Be sure to wear oven mitts or leather gloves,
as the pot will still be very hot.

Alternately, the beans can be cooked in a slow cooker for 6 to 8 hours.