Smoked Baked Beans

May 12, 2013 § Leave a comment

I found a recipe on the internet that looked like a good start. I modified it since I was going to add it to the smoker.

—– Beans
1 pound dried navy beans
1 tbsp kosher salt

—– Other Ingredients
1 Large Onion diced
1/2 pound sliced bacon cut into about 1/2 inch pieces
1 quart water
1/3 cup brown sugar
1/3 cup molasses
1 teaspoon dry mustard
1 cup ketchup
2 tablespoons vinegar
1 tablespoons cajun spice (The one I make has not salt)

—– Cooking the beans
Cover the beans by about 2 inches of water and bring to a boil. Add the kosher salt, reduce to a simmer and cook for 10 minutes. Remove from heat, cover and let sit overnight.
The next day, drain the beans, cover with water, add about 1/2 tablespoon of salt and simmer the beans until until almost done (add water to pot as required). Your beans are firm but on the way to cooked through. Once you add the acid, they will not get any softer.=

—– Making the baked beans
line the bottom of you aluminum pan with 1/3 of the onions
add 1/4 bacon chunks
add 1/3 the beans
add another layer of onions
add another layer of bacon
add another layer of 1/3 beans
add another layer of onions
add another layer of bacon
add last of the beans and top with the last of the bacon

Put the sugar, molasses, ketchup/bbq sauce and a 225Ml water in 1 ltr (4 cup) measure glass in the microwave, bring to a boil and stir well

Pour this over the beans if the beans aren’t covered add water until just over the top by 1cm or so.

Stick in your BBQ for a minimum of 3 hours at 225- 275, check every hour for liquid. At hour 2 give it a stir just to turn the flavours over. Don’t over stir and break up the beans.

I put the beans in a 225 degree oven at about 9:00 AM. I will move them into the smoker when I start the meat. This will have them up to temperature so the smoker will not have to do that work.
There was enough liquid so I put them in the oven uncovered. They will go on the bottom of the smoker so all the dripping will fall into the beans.
I had them in the smoker for about 2 hours and then back in the oven for another three. All in all they were cooking for about 8 hours.
The beans turned out quite good. The had a nice smoky flavor and spice. This recipe is a keeper.


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