How to make delicious slow smoked baked beans from scratch using dry beans and homemade sauce. Youll never use canned beans again!\r
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Ingredients:\r
1 lb dry white beans (Navy or Great Northern)\r
1 Onion, Sweet, chopped\r
1/2 cup cider vinegar\r
6-12 oz hard cider, pale ale, or other beer\r
1/2 cup turbinado sugar (or brown if none)\r
12 oz tomato paste (or 1 qt roasted canned tomato sauce)\r
12+ oz water (if using tomato paste or as necessary)\r
3/4 cup molasses\r
2 tsp salt\r
1/2 cup dijon mustard\r
pepper sauce (Tabasco)\r
pieces of pulled pork or cooked brisket (with bark)\r
4 anaheim peppers, minced (or 1 poblanos or 1 jalapenos)\r
~1 cup fat separated pork shoulder or brisket drippings.\r
1/4-1/2 cup bourbon (optional)\r
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Instructions:\r
1) Soak beans under a few inches of salted water (3 Tbsp/gallon ratio) for several hours until double/triple in size. Drain.\r
2) Simmer 1.5 hours in salted (.5-1 tsp) water or until soft. Drain.\r
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Use Below Meat Method:\r
3) Add & mix beans with all other ingredients (less the meat & drippings) to an aluminum half tray pan or dutch oven. Use the aluminum pan if possible. The acidity of the tomatoes can damage the seasoning on a dutch oven.\r
4) Add enough water to cover beans by a half inch. \r
5) Place directly under whatever meat you are smoking to begin collecting drippings from the meat.\r
6) Cook low and slow for several hours until beans are soft, smokey, and delicious. You may have to add more water during this time.\r
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Or Use After Meat Method:\r
3) Add & mix beans with all other ingredients (including the meat & drippings) to an aluminum half tray pan or dutch oven.\r
Use the aluminum pan if possible. The acidity of the tomatoes can damage the seasoning on a dutch oven.\r
4) Cook low and slow for several hours until beans are soft, smokey, and delicious. You may have to add more water during this time.\r
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Kamado Joe Big Joe Cover: \r
Aluminum Half Size Trays: \r
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