Here is the baked beans recipe that Toni Burnett-Rands (Honey Child’s Creole Corner) teaches in her BBQ Basics class.
Oven Baked beans
1 lb of navy beans (alternative-use borlotti or cannellini)
1 large onion (Mooreville Gardens, Steve’s Vegies, Laos Farm Fresh, Seven Springs, Old School Farm)
4 garlic cloves (Tas Natural Garlic & Tomatoes, Old School Farm)
1 thumb-size chunk of fresh ginger
5 Tbs. dark brown sugar (alternative Honey Tasmania)
1 ham hock (Mount Gnomon Farm)
4-5 dried chipotle peppers sliced in thin ribbons (smoke & dry chillies from Tamar Valley Hydroponics)
2-3 bay leaves (Plants Direct Tasmania)
2 tsp. salt (Tasman Sea Salt)
Several grinds of black pepper
1 tsp. dried mustard powder
1 tsp thyme (Plants Direct Tasmania)
1 tsp. ground cumin
1 tsp. cayenne pepper
1/2 cup tomato juice (Tas Natural Garlic & Tomatoes)
Slice the onion. Smash and roughly chop the garlic. Peel and grate the ginger. Put all the ingredients into the covered dish . Pour in water to about 1 1/2 inches above the level of the beans. Mix well. Set your oven temperature to 120°C. Put your dish in the oven . Set the timer to 6 hours. At that point, check on the pot – the beans may be a bit hard, or not, depending on how dry they were to start with. Usually I find it needs at least 8 hours for the beans to get really tender and sort of caramel-colored. Add water as needed if it looks dry.
Enjoy. But if you can resist, let cool and refrigerate and reheat them the next day, Leftovers get even better.