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I have never fixed these beans,but this is a recipe that was around Memphis 30 years ago.

A reader of our forum emailed me and requested it.

Rendezvous BBQ Beans
  • 1 lb. pinto beans,soaked and drained
  • 1 ham hock or 1/2 lb..lean slab bacon,chopped
  • 1 large yellow onion,chopped
  • 1/4 tsp ground cloves
  • 1 heaping tsp garlic powder
  • 1 Tbsp crushed black pepper
  • 1/2 tsp crushed dried red pepper flakes
  • 1/2 piece fresh ginger,grated
  • 1 tsp ground cumin
  • 4 Tbsp each of cider vinegar and molasses
  • 2 Tbsp spicy brown mustard
  • salt to taste,added late
  • crumbled bacon,optional,added late

Place all except salt and crumbled bacon in a 4 qt. baking dish with water to cover about an inch.You may have to add water during the cooking.

Bake in a preheated oven @325�until beans are tender and creamy.

Add water as needed.

Taste for seasoning when beans become tender and salt as needed.

Add crumbled bacon near the end.
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Catergreat,the post by Smokin' is pretty close.

Back in the late 60's when I'd be hangin' out there having a last cold one,while the help mopped the floors and played boogie-woogie on the jukebox they were pretty free with their advice.

Keepin' in mind that they are Greek,they bought Sauer's Greek seasoning in the 12 bottle cases.

They referred me to the lady they ordered from and I used it for years.

As far as I know,Sauer's no longer makes the Greek.

They added cayenne and some chili powder to it ,because they also used it in their chili.

If you will go to the second page of the recipe forum and scroll down to John Wills rub,mop, and sauce you may find it interesting.

I'll post the BBQ shrimp recipe as a separate post,but I still prefer them done
New Orleans BBQ style.
I'll try to find the sauce recipe and I also have their Red Beans and Rice recipe,somewhere.It is about like all cajun red beans,though.

Hope this helps some.

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