Hi,
Jim Minion sent me this recipe back in November and I'm posting it here with the permission of the authors.
The recipe is a bit long, but Jim says the end result is great. You'd better have some friends to help you eat them, too, because it makes a lot of beans!
I would think you could do these beans on the lower grate in the WSM while cooking ribs or pork butt on the upper grate. Perhaps Jim will post a reply letting us know how he's done these beans in the WSM in the past.
Regards,
Chris
-----
Barbie's "Down South, 'Ole Home, Good 'Ole Boy, Southern Red Oak Smoked BBQ Beans"
Recipe By Barbie Lulejian, October 20, 2000
This recipe consistently turns out the BEST Smoked BBQ beans we and our guests have ever eaten. It is a relatively simple recipe to follow, and we have now modified it for superior results. We both sincerely hope you enjoy this!
Ingredients
** (Per Mikey): For a spicier recipe, this could be adjusted upwards. Sometimes I just squirt the plastic bottle in the beans until I feel they taste "right." So please feel free to use MORE! This is one of the many benefits of Texas Pete brand.
Procedure
Open can of beans and DO NOT drain the excess liquid from the can. Please know that this works successfully for us, as our smoked BBQ beans are cooked in the cooking chamber, nearest the heat source, for 6 hours! If you do not plan on cooking yours as long, you need to drain some of the excess liquid off. We discovered by NOT draining off the liquid, it resulted in a "moister" dish.
Select a suitable cooking pan. We particularly like to use a larger, flatter pan (teflon coated aluminum, for easier clean up later), so that it exposes the maximum surface area of the beans to the red oak smoke (other woods will do - we simply love the flavor red oak imparts).
In your pan, combine all of the ingredients, EXCEPT the bacon slices. Mix well. The bacon will be added later. (However, please note we most often add the bacon in the beginning.)
SUGGESTION: Coat the inside of the pan with Pam (optional).
You will notice that your mixture will start off quite "soupy." Place the pan in your smoker, nearest the firebox. This will allow the bean mixture to cook at about 250-275*F or so. If your temperatures are a little hotter, that's okay also. We just recommend letting the beans cook with the smoke for a long period. These are NOT to be rushed.
Do NOT let these cook at temps above 300*F or the beans will become dried out BEFORE they have had a sufficient time to cook.
Using a Bandera with a vertical smoke chamber, we place ours almost right above the water pan, about two or three shelf notches above the water pan. Being the lowest item, and having rib slabs and/or pork butts above it, allows the meat juices to drip down into your beans.
Plan on letting your beans cook about 4 to 6 hours. 4 hours really is NOT long enough. 5-1/2 to 6 hours is "right." YOUR total time will all depend on the temperature inside your cooker.
Stir the beans about every 30 to 40 minutes. Do NOT let a "crust" form on the top as it will impede the smoke flavor from getting into the beans.
After 3 hours, add the bacon slices to the top of the mixture. They will wind up getting stirred into your beans when you stir next time, and that's fine.
When stirring your beans, make sure you also scrape the sides of the pan. There is no waste with this recipe. As they cook down, you will notice the mixture getting a little thicker each time stir it. After 5+ or so hours, the beans will be the right consistency. Nice and thick, but not dry. Remove the pan from your smoker.
IF your beans are getting dried out (before they are done), you can add moisture to them. Use 1/2 water and 1/2 any brand BBQ sauce.
If you want to know what is the "right' consistency, it is simple: If the beans remain very juicy with lots of surrounding liquid throughout about 3+ hours of cooking, you are doing fine.
When they are done, take your pan(s) into the kitchen and spoon into a serving dish.
You should, at that point, be the hit of the Party !!!
Good Luck,
Mikey and Barbie
Atlanta, GA - The HEART & SPIRIT of Dixie
Jim Minion sent me this recipe back in November and I'm posting it here with the permission of the authors.
The recipe is a bit long, but Jim says the end result is great. You'd better have some friends to help you eat them, too, because it makes a lot of beans!
I would think you could do these beans on the lower grate in the WSM while cooking ribs or pork butt on the upper grate. Perhaps Jim will post a reply letting us know how he's done these beans in the WSM in the past.
Regards,
Chris
-----
Barbie's "Down South, 'Ole Home, Good 'Ole Boy, Southern Red Oak Smoked BBQ Beans"
Recipe By Barbie Lulejian, October 20, 2000
This recipe consistently turns out the BEST Smoked BBQ beans we and our guests have ever eaten. It is a relatively simple recipe to follow, and we have now modified it for superior results. We both sincerely hope you enjoy this!
Ingredients
- 1 Can of Bush's Original Baked Beans - undrained (From Sam's - 7 lb 5 oz can)
- 2 large yellow onions - chopped
- 2/3 cup BBQ sauce (any brand will do)
- 1 entire yellow bell pepper - diced
- 1 entire red bell pepper - diced
- 1/3 cup syrup - either maple or cane
- 1/3 cup molasses
- 1/3 cup dark brown sugar
- 3 tsp dry mustard
- 1-1/2 cups BBQ pulled pork - chopped (from your last Que; outside cut is best; the beans will NOT be anywhere near as good without this, even if you have to cook some pork in the OVEN first!)
- 1/4 tsp ground black pepper
- 1/4 tsp Chimayo* chili pepper (the REAL stuff!)
- 1/4 lb uncooked bacon slices - cut in quarters (an el cheapo brand works wonderful!)
- 3 tsp Texas Pete Hot Sauce** (this brand ONLY! - We MEAN THIS!)
- 1 shot Tabasco Sauce
** (Per Mikey): For a spicier recipe, this could be adjusted upwards. Sometimes I just squirt the plastic bottle in the beans until I feel they taste "right." So please feel free to use MORE! This is one of the many benefits of Texas Pete brand.
Procedure
Open can of beans and DO NOT drain the excess liquid from the can. Please know that this works successfully for us, as our smoked BBQ beans are cooked in the cooking chamber, nearest the heat source, for 6 hours! If you do not plan on cooking yours as long, you need to drain some of the excess liquid off. We discovered by NOT draining off the liquid, it resulted in a "moister" dish.
Select a suitable cooking pan. We particularly like to use a larger, flatter pan (teflon coated aluminum, for easier clean up later), so that it exposes the maximum surface area of the beans to the red oak smoke (other woods will do - we simply love the flavor red oak imparts).
In your pan, combine all of the ingredients, EXCEPT the bacon slices. Mix well. The bacon will be added later. (However, please note we most often add the bacon in the beginning.)
SUGGESTION: Coat the inside of the pan with Pam (optional).
You will notice that your mixture will start off quite "soupy." Place the pan in your smoker, nearest the firebox. This will allow the bean mixture to cook at about 250-275*F or so. If your temperatures are a little hotter, that's okay also. We just recommend letting the beans cook with the smoke for a long period. These are NOT to be rushed.
Do NOT let these cook at temps above 300*F or the beans will become dried out BEFORE they have had a sufficient time to cook.
Using a Bandera with a vertical smoke chamber, we place ours almost right above the water pan, about two or three shelf notches above the water pan. Being the lowest item, and having rib slabs and/or pork butts above it, allows the meat juices to drip down into your beans.
Plan on letting your beans cook about 4 to 6 hours. 4 hours really is NOT long enough. 5-1/2 to 6 hours is "right." YOUR total time will all depend on the temperature inside your cooker.
Stir the beans about every 30 to 40 minutes. Do NOT let a "crust" form on the top as it will impede the smoke flavor from getting into the beans.
After 3 hours, add the bacon slices to the top of the mixture. They will wind up getting stirred into your beans when you stir next time, and that's fine.
When stirring your beans, make sure you also scrape the sides of the pan. There is no waste with this recipe. As they cook down, you will notice the mixture getting a little thicker each time stir it. After 5+ or so hours, the beans will be the right consistency. Nice and thick, but not dry. Remove the pan from your smoker.
IF your beans are getting dried out (before they are done), you can add moisture to them. Use 1/2 water and 1/2 any brand BBQ sauce.
If you want to know what is the "right' consistency, it is simple: If the beans remain very juicy with lots of surrounding liquid throughout about 3+ hours of cooking, you are doing fine.
When they are done, take your pan(s) into the kitchen and spoon into a serving dish.
You should, at that point, be the hit of the Party !!!
Good Luck,
Mikey and Barbie
Atlanta, GA - The HEART & SPIRIT of Dixie