Grilling: Barbecue Beans
Each week Joshua Bousel drops by with a recipe for you to grill over the weekend. Fire it up, Joshua!
I'm going out on a limb here, because this is technically not barbecue, or grilling. But there are few other sides so ubiquitous with both as barbecue beans. Although tastes vary widely across the nation, I can't think of a barbecue joint I've been that has not had beans on their menu, and it's also, rightfully, one of the most frequent sides cooked up in my house.
It's hard for me to fire up the smoker without making a batch of these beans—especially since I can just throw them in with whatever is smoking and let them cook, low and slow, until the perfect balance of flavor and tenderness is achieved. It takes a good six hours or so for this to happen, but patience is well rewarded, with a deeply sweet and meaty tasting bean that has just the right touch of heat to balance it all out.
Barbecue Beans
Adapted from Alton Brown
Ingredients
1 pound dried Great Northern beans
1 pound bacon, chopped
1 onion, chopped
2 jalapenos, chopped
1/4 cup tomato paste
1/4 cup dark brown sugar
1/4 cup molasses
Vegetable broth
1/4 teaspoon cayenne pepper
1 teaspoon black pepper
2 teaspoons kosher salt
Procedure
1. Soak beans in a plastic container overnight in just enough cold water to submerge them completely.
2. Heat smoker between 225-250 degrees, or heat over to 250 degrees.
3. Place a cast iron Dutch oven over medium heat and stir in the bacon, onion, and jalapenos until enough fat has rendered from the bacon to soften the onions, about 5 minutes. Stir in the tomato paste, dark brown sugar, and molasses.
4. Drain the beans and reserve the soaking liquid. Add the drained beans to the Dutch oven. Place the soaking liquid in a measuring cup and add enough vegetable broth to equal 4 cups of liquid. Add the liquid to the Dutch oven and bring to a boil over high heat. Add in cayenne, black pepper and salt. Give them a stir and cover with the lid. Place the Dutch oven in the smoker or oven for 6 to 8 hours, or until the beans are tender.
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23 Comments:
holy toldeo, a pound of bacon! This recipe means business.
imafoodblogdotcom at 11:42PM on 06/05/09
This has been my go-to recipe for over a year now! It works especially well with pinquito beans (Rancho Gordo's is great, if you can get them).
kjtatroe at 12:06AM on 06/06/09
I like to make them with salt pork instead of bacon. Just recently got into making homemade baked beans and they are so simple and so good!
npkgardens at 1:23AM on 06/06/09
@npkgardens: If I have some left over barbecue, which is rare, then I like to throw that in with them before I put them in the smoker. Otherwise, I'll throw some barbecue bits in with them at the end, when everything is finished smoking.
Joshua Bousel at 7:48AM on 06/06/09
Bacon, heat and sweet what's not to love??
finsbigfan at 5:32PM on 06/06/09
I'm trying to imagine a version without meat (just met a really nice girl...but she's a vegetarian...*sigh*) - any suggestions?
No - turkey bacon is still meat. And I can't get it in the Netherlands anyway.
JimInHolland at 3:39AM on 06/08/09
@JimInHolland: This recipe would be difficult to adapt without beans, but I'm also very fond of this bean recipe, where you'd just need to find a replacement for a can of pork and beans and omit layering the beans with bacon while it cooks to make it vegetarian.
Joshua Bousel at 7:20AM on 06/08/09
Ok, maybe I'm missing something here... how can you get them smoked, when you covered with a lid???? :)
cwazywabbit at 8:45AM on 06/08/09
@cwazywabbit: They're not really smoked, that's why I mentioned they're neither really barbecue or grilling. They turn out just as well, with the same flavor, in a 250 degree oven as in a smoker. I put them in the smoker, because if it's already going, there's no reason to also run the oven just for the beans.
Joshua Bousel at 9:25AM on 06/08/09
Gotcha! Recipe looks great... I wonder if you took the lid off for an hour or so, if the smoke flavor would enhance it.
cwazywabbit at 9:57AM on 06/08/09
@JimInHolland: In AB's original recipe he says that you could substitute olive oil for the bacon fat. Never tried it, but it seems like a decent plan to get you close.
painaxl at 12:48PM on 06/08/09
I usually make my own rum baked beans when smoking ribs. This recipe sounds great and will try it this weekend when firing up the smoker. Any suggestions on how to reduce the cooking time to 4.5 hours?
ArmadilloPepper at 11:55PM on 06/08/09
When you put the Dutch oven in the smoker, do you keep the lid on? (I'm a stickler for following recipes to the tee, otherwise I usually mess up!)
Thanks!
grillguy at 10:00AM on 06/09/09
@grillguy: Yes, lid on the entire time.
Joshua Bousel at 10:02AM on 06/09/09
Thanks! I just got a Weber smoker and will definitely add this to the maiden use.
grillguy at 10:27AM on 06/09/09
I've made AB's recipe several times and I can honestly say they are the best baked beans I've ever put in my mouth.
Cupajo at 12:26PM on 06/09/09
Would this work just as well in a slow-cooker / crockpot, do you feel? I would love to try these, but my smoker's generally filled-up with meat.
learyblaine at 4:38PM on 06/10/09
Try these with a handfull of BBQed pulled pork--- Smoked of course and don't mince the onions, leave em in chunks!! Dave
old chef at 5:29PM on 06/10/09
I made this recipe yesterday. Instead of using the water used to soak the beans, I used 2 cups beef bouillon, 1 cup water and 1/4 cup rum. Beans turned-out great. Actually, just the beans can be a meal.
ArmadilloPepper at 10:12AM on 06/12/09
Made this this weekend - used a six ounce can of tomato paste (can't stand having to use 2/3 of a can) and used water instead of vegetable stock. Fantastic result - eaten in its entirety by the family. A winner of a recipe.
deeley at 12:45PM on 06/15/09
After reading this blog, it looks like there are maybe only 4 people who actually made these beans.............
So being the avid [as well as] old cook that I am, I have one question for all about these beans that NEVER SOFTENED!!!!!!!!
I followed the recipe to the letter with: "plastic container overnight in just enough cold water to submerge them completely". Was that actually correct? I baked them for 8 hr & they NEVER softened.
Was this recipe in error, or am I?
jackie2830 at 6:45AM on 06/16/09
OOPS! Wanted to tell "deeley" that he/she can purchase tomato paste in a tube to avoid the dreaded "partial can waste". Anchovy, onion, garlic, & pesto come packaged this way as well.
jackie2830 at 6:48AM on 06/16/09
jackie,
I haven't made this recipe yet, but whenever I soak beans, I add an extra 2 inches of water on top of them. I've never seen anyone only cover them to the top, but I just figured with the long cook time, this recipe didn't need the "proper" soaking method.
amiyrah18 at 6:28PM on 06/16/09