Smoked Baked Beans
Recipe Courtesy of Grilling Smoking LivingBean Mixture 1 Tbsp canola oil 1/2 lb uncooked bacon 1 red onion 2 medium red bell peppers 2 jalapeno peppers 16 oz pinto beans drained 16 oz black beans drained 16 oz navy beans
BBQ Sauce 1 cup ketchup 1 cup chicken stock 1/3 cup dark brown sugar 1/4 cup apple cider vinegar 2 tbsp molasses 2 tbsp maple syrup 2 tbsp tomato paste 2 tbsp bourbon whiskey 1 tbsp Worcestershire sauce 2 tsp chili powder 1 tsp paprika
- Pour the beans into a fine mash strainer and let them drain off while preparing bacon and vegetables.
- Dice cold bacon and vegetables into small pieces. (It's easier to dice raw bacon when it's cold.)
- Preheat a cast iron skillet (or another pan that can go from stove-top to the smoker) over medium-high heat.
- Add canola oil and bacon and sauté it until most of the fat is rendered.
- Add diced onion, bell peppers, and jalapenos and cook until completely done. Don't' stir it too often to give the bottom a chance to get browned.
- Once vegetables are done, add drained beans and mix well.
- Whisk together all the ingredients for the sauce and pour it into the skillet with the beans. Mix well.
- Set up your smoker and get it to a steady 225°. Place a water pan next to the pot.
- Place the skillet with the beans onto the smoker and let it cook for 2-3 hours.
- Stir the beans once smoked and serve.
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