Smokey Baked Beans
These beans are great served with smoked meats and potato salad. To make vegan/vegetarian, omit the bacon. There’s so much flavor in these beans, removing the bacon barely affects the overall taste. Most of the flavor comes from smoking the beans for several hours in a smoker. No smoker? Consider soaking some mesquite or applewood chips and adding them to your BBQ. Another option would be to add some liquid smoke and simmer indoors over the stove for 3 to 4 hours. It won’t be quite the same but similar.
I’ve taken them to many big group BBQ’s and they are always a hit. While this is a recipe with a LOT of ingredients, it’s mostly common pantry items or condiments you already have on hand. Feel free to add your favorite condiments in addition to or in place of ones I’ve listed, this will flavor the beans to your taste buds.
Start by placing a cast iron dutch oven on the stove over medium high heat, add the following ingredients and cook until the bacon is soft and the onions are translucent.
(3) Tbsp olive oil
(1) Package thick/center cut bacon (diced)
(1) Head Garlic – chopped
(2) Onions – chopped
(1) Green Pepper – chooped
(4) Jalepenos – seeds removed and chopped
Salt and Pepper
After the veggies and bacon have cooked through, add the following:
(2) 28oz cans Pork and Beans
6 oz / half a bottle of your favorite dark beer (save the rest if you need to add later)
(1/2) cup of Dark Rum like Captain Morgan’s
(1/4) cup of maple syrup
(1/4) cup molasses
(1/4) cup of ketchup
(3) Tbsp of yellow mustard
(1/4) cup apple cider vinegar
(1) Tbsp horseradish
(2 to 3) Tbsp hot sauce
(2) Tbsp Soy or Amino Acids
Taste the beans and adjust acording to your taste. I prefer spicy with enough sweet to ballance. After the beans come to a boil, add lid and simmer on medium low heat for 1 hour. Transfer to a preheated smoker. Smoke the beans with the lid off, stirring every 15 minutes or so, for 2 to 3 hours at 225/250 degrees. Keep in mind that you may need to add more beer to thin the beans during the smoking process. Enjoy~
Note: If you end up with a lot of left over beans, these freeze really well!