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Smoked Barbecue Beans

When you are planning your menu that includes slow smoked meats, don’t reach for store-bought cans of baked beans. Make your own homemade beans using this simple and very flavorful recipe.  It takes a little more time then reaching for a can opener, but the end result is worth the extra effort. If you are using a smoker be sure to read the end of the recipe and allow the beans to be basted by your slow cooked meats. That step adds a punch of flavor to your beans. For other ideas for your Summer side dishes check out this article

Smoked Barbecue Beans
Ingredients

  • 5 slices center cut bacon, chopped
  • 1 yellow onion, chopped
  • 5 garlic cloves, minced
  • 1 jalapeno, chopped
  • 1 pound, pinto or small white beans (soak overnight)
  • 6 cups water
  • 1/4 cup Irish Whiskey
  • 1 cup BBQ sauce
  • 1/2 cup, dark brown sugar
  • 2 tbsp spicy brown mustard
  • 2 tbsp adobe sauce from canned chipotles
  • 2 tbsp smoked Tabasco sauce
  • 2 tbsp good quality molasses
  • splash of Guinness (optional)
  • 2 tsp salt
  • pepper

Wash, sort and soak beans overnight.

Preheat a Dutch oven on the stove top… brown bacon until crisp.  Add onions and jalapeno and saute until soft (about 5 minutes.)  Add garlic and saute for 1 minute.   Add beans and water and whiskey and cook covered on low/medium heat until beans are soft.  This should take about one hour.

Add your favorite BBQ sauce (homemade or purchased – I used a locally made BBQ sauce from The Rib House in Boulder - www.theribhouse.com).  Also add brown sugar, mustard, Tabasco and adobo sauce, salt and pepper, stir well.  Simmer uncovered for about another hour until sauce thickens and beans are more cooked.

I was smoking a pork shoulder in my Big Green Egg.  It had been smoking at 250 for about 2 hours when I transfered the beans to the pan I was using for the pork shoulder.  I then covered the beans with foil and punctured the foil to allow the smoke from the applewood chips I was using on the charcoal to flavor the beans.  I placed the v-rack with the shoulder over the beans and cut more holes in the foil so that the shoulder would baste the beans while smoking.  Make sure that the shoulder has been cooking long enough that the juices are just starting to run clear before adding beans.  The beans smoked like this for another 2 hours.  Check on the beans every once and awhile to make sure they aren’t getting dry or burning on the bottom.  If you are concerned about this – after an hour of smoking, you can transfer them back into the Dutch oven (add ice to top) and finish (covered) in the oven at 350… After an hour, I added a little bit of Guinness Draught to the beans to make sure they had enough moisture.  Also feel free to add more spice or BBQ sauce… season to taste!

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