No BBQ is complete at our house without some pinto beans. During deer season we brine and smoke the hocks for use in a pot of beans....it's better than salt pork or bacon! I can the seasoned beans with smoked sausage and onion for a quick side dish. To do this you will need: a pressure canner
7 wide mouth quart jars, with lids & rings
5 pounds of dried pinto beans
2 smoked venison hocks
3 pounds smoked sausage (such as kielbasa)
1 large onion, chopped
1 tsp minced garlic
salt and pepper to taste
Place the hocks in a pan and cover with water. Bring to a boil and then simmer for 3-4 hours or until the meat falls off the bone. Remove the bones and bring the water and meat to a full boil. Add the beans, adding more water as needed to cover. Boil hard for 2 minutes, then simmer for 30 minutes. Slice the sausage and add it to the beans, taste for seasoning, and bring to a boil. Ladle into hot jars, topping them with a bit more water if needed. Fill the jars 2/3 with beans then top with water leaving 1" head room. Cap and seal the jars, process in a pressure canner for 90 minutes at the pressure recommended for your elevation. The beans will finish cooking during the canning process.
