BBQ FAQ Section 15.2

 

15.2 Beans

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[Somebody told me about smoking beans. How do I do that?]

Danny Gaulden--

Editor--(These be 'Danny's Beans')

Drain 2 cans of B&M, or Bush's "baked beans" (Campbell's pork & beans will work in a pinch). Drain 75% or more of liquid from beans and discard (the liquid, not the beans). Pour beans into baking dish (no lid required). In a skillet, fry 4 thick slices of HICKORY smoked bacon well done, pat dry, and place in freezer so that it becomes brittle while preparing other ingredients. Now fry 4 more slices of bacon until medium done, and set aside.

Drain all but 2 or 3 tablespoons of bacon grease out of skillet and save for other recipes. Sauté 1 small onion, 1 small green, and 1 small red (if available) bell pepper for 3 or 4 minutes in hot bacon grease. Pour sautéed onions, peppers, and bacon grease into beans. In a cup, mix 2 tablespoons of yellow mustard, 4 or 5 tablespoons of your favorite barbecue sauce, 3 tablespoons of dark brown sugar, or 5 tablespoons of molasses, and pour into beans. Crumble or dice the cold bacon with a good chef's knife, and stir into beans. Place medium-done bacon slices on top of the beans and bake in oven at 350F for about 45 minutes, or in your pit until thick and rich. Hope you guys like this as well as we do.

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Red's Prize Winnin' Pintos

Amount

Measure Ingredient Preparation Method

6

canned Jalapeno peppers

1/2

teaspoon cayenne pepper

1

teaspoon black pepper

1

tablespoon chili powder

2

pounds pinto beans, dry

1/2

pound salt pork cubed 1x1x1/4"

2

medium onions chopped

2

cloves garlic minced

Soak the beans overnight. Drain, place in a pot, and refill with water to cover the beans and add everything else. Cook very slowly for 4 to 6 hours.

When the beans are done, test for salt and adjust to your preference. Don't salt in advance, because the salt pork will do that for you.

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George Tracy--

Here is a recipe for barbecued beans from "John Willingham's World Championship Barbecue" book.

John Willingham's Sweet & Sassy Beans

Amount

Measure Ingredient Preparation Method

1/4

pound breakfast sausage or bacon crumbled

1/4

cup onion diced

1/4

pound smoked pork butt pulled and chopped

4

cups pork 'n beans

1/4

cup sweet barbecue sauce

1/2

cup molasses

1 1/2

tablespoons W'HAM Mild Seasoning OR a mild barbecue rub

1/2

teaspoon Liquid Smoke, (optional)

Preheat the oven to 350F. In a large skillet, cook the sausage and onion over medium-high heat for 5 to 6 minutes until the sausage is browned and the onion softened. Add the pork and cook for 2 to 3 minutes longer until the meat is just heated through. Set aside. In a large bowl, combine the pork and beans, sauce, molasses, seasoning mix and liquid smoke, if using it. Stir well and transfer into a deep casserole. The dish should be large enough to hold the mixture so that it is no deeper than 4 inches and no shallower than 2 inches. Add the sausage/pork mixture. Stir well. Cook in the oven, covered, for 2-1/2 hours until hot and bubbling and the flavors are well-blended.

[Editor—If you're smoking some meat, put the beans in the smoker to cook. You'll get a delicious smoky flavor.]

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Bill Wight--

Easy-Smoked Beans

Take three cans of your favorite beans: pinto, ranch, black, pork-and-bean, (or mix them) and put them into a saucepan on the stove. Include all the liquid from the beans. Add 1/2 cup of your favorite tomato-based barbecue sauce and 1/4 cup of brown sugar, honey or molasses. Heat the beans to a boil and transfer them to a big dish that has lots of surface area. A Corningware dish works well for this. Put the dish in your smoker, uncovered, for 3-4 hours to absorb the smoke. Stir every 30 minutes or so to bring fresh beans to the surface so all the beans get some smoke flavor. Simple and one of the best side dishes you can make.

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[Can someone help me with my beans? I've tried everything but they keep falling through the grill of my smoker.]

Editor--

What can we say here, except that some people should just get a different hobby.

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BBQ FAQ Ver 1.0, 2.0 ©1997, 1998 William W. Wight. All rights reserved.

 

Thursday, November 25, 1999
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