BBQ Baked Beans...
Dear BBQ Friend:
July 4th is just around the corner, and what kind of BBQ on July 4th would be without BBQ baked beans? I did something silly 
a
while back... I slapped together an amateur video about my chicken recipe which shows you how to slow smoke chicken without the dreaded rubbery chicken skin. I'm no professional actor or narrator or anything like that, so
I'm gonna tell you right up front... the video is not the best production in the world. I did manage to make the semi-finalists though. I'm sure not going to win an Academy Award for it, but I may win a $5000 check for a backyard
makeover.
Here's a couple of great BBQ baked beans recipes....
This one is from the "Foods of the Southland" cookbook. This is a great cookbook. If you have not done so already, get yours by clicking HERE...
BBQ Baked Beans with Apples & Pulled Pork BBQ
Ingredients:
2 - 16oz cans Bush's Original Baked Beans
1 cup chopped onions
½ cup dark brown sugar, packed
1 heaping cup of chopped tart apples
1 tsp granulated garlic
2 tbsp worcestershire sauce
1 heaping tbsp prepared mustard
1
heaping cup of pulled pork BBQ cut into 1 inch bites
½ cup BBQ sauce
optional - add hot sauce to taste
Directions:
I use a 9x11x2" glass baking dish, sprayed lightly. Tip: use a foil pan in your smoker for easy cleanup. Pre-heat oven or smoker to 350 deg F. In a mixing bowl, I add everything except the BBQ and BBQ sauce. Mix and add to the
baking dish. Smooth out and place BBQ on top. Brush lightly with the BBQ sauce. Then bake for about 45 minutes till good and bubbly. (You don't want it to brown).
Here's another recipe for Baked Beans:
Ingredients:
2 - 16oz cans Bush's Original Baked Beans
1 green pepper, chopped
1 medium onion, chopped
Dry mustard
Worcestershire sauce
6 to 8 slices of bacon, chopped
Maple syrup
Directions:
Place ½ of chopped bacon in bottom of casserole. Pour 2/3 can of pork and beans into casserole. Add 1/3 of green pepper and onion. Sprinkle with dry mustard and worcestershire. Continue layers of beans and seasonings. Top with
remaining bacon and pour maple syrup over all. Bake at 350 deg F for 1 hour. Serves 8.
Here's another baked beans recipe from one of my readers...
Thanks for the recipes. I have a recipe that is a little different than the one you sent. I have had rave reviews when tasted.
Ingredients:
1 large can Bush's Original Baked Beans
1 can stewed tomatoes
1 green bell pepper
1 medium onion
1 cup brown sugar
handful of bacon bits and pieces (these can be found at a meat market, they are chunks of bacon both
lean and fat)
1/2 cup white sugar
1/4 cup maple syrup
Fry bacon until done to taste, not to well done save bacon grease and cut bacon into bit size pieces. Dice bell pepper and onion and saute in bacon grease until soft and drain grease off. Combine bacon, bell pepper, onion, stewed
tomatoes, brown sugar, white sugar, and syrup in bean pot. stir well. Cover and simmer until thick on top of stove.
I hope you try this. Oh I voted for you but was not a winner today
DAVE NOBLITT
Here's another...
Bill,
Enjoyed your review of the 12 briskets. Notices at the bottom several websites, and one in particular, the one regarding baked beans. Went over the beans, etc. and have concluded I want to throw in
something regarding baked beans.
The best beans to use are Showboat beans. Add onion, sugar, brown sugar, a little hot sauce, prepared mustard, wostershire sauce, cane or maple syrup (can even use suger
free pancake syrup if you are a diabetic like me), some garlic powder or fresh garlic, and crumbled smoked meat, either beef or pork. Stir. Put in container you can put on rack in smoker under the meat being cooked
and allow the drippings to go into the bean mixture. Pork drippings are best. Allow beans to smoke for at least two hours.
Try it, you may like it. Would like to know what you think. I will assure
you none of Bush's beans, Grilling or whatever can hold a candle to it.
Thanks,
James
Hi Bill,
I have been reading your newsletters for some time and have always found them loaded with great content and easy to follow directions.
So when I saw the title of this one I could not wait to read the recipes, I even started salivating as nothing is better than baked beans. However, when I opened the link what I found was extremely disappointing. Baked Beans that are started by using someone’s baked beans.
Not that there is anything wrong with Bush’s baked beans, but anyone who has taken the time to make their own and develop a great recipe would be extremely disappointed.
So I offer you my recipe for baked beans. Over the years I have modified it for use in the slow cooker but I have never written that recipe down. Sometimes I use maple syrup instead of brown sugar, but take the recipe use it, experiment, you won’t be disappointed. For those who want the kick with the beans the chili powder if used sparingly can give a nice subtle kick when combined with the different peppers, even those who don’t like spicy wont notice until later J
Mike’s Best Baked Beans Recipe
· The secret is a long, slow cook in a dry oven to gently tenderize and partially break down the beans, this allows a niece dark crust to forms on the top for
the best possible flavor.
· Adding aromatics to the bean-cooking water, provides layers of deep, complex flavor.
· Starting the pot of beans on the stovetop reduces the time it takes to come to a simmer, which
in turn enhances oven browning and flavor development.
· Par-cooking beans reduces the time required to bake in the oven.
· The secret to a rich, thickened glaze isn't ketchup or tomato paste; it's the bean
starch.
· For additional smoky flavor, smoke the carrot, onions and garlic on the BBQ before adding to bean bowl prior to the overnight soak.
· Recipe can be modified for slow cooker use
Makes about
8 cups baked beans, serving 6 to 10 people
PREP TIME: about 1 hour
TOTAL TIME: 6 hours, plus overnight soaking time
Ingredients
· 1 pound (450 gm) dried small white beans
(about 2 cups)
· 2 Tbsp. Kosher salt
· Assorted peeled, halved, and trimmed aromatic vegetables (such as 1 large yellow or Spanish onion, 1 carrot, and 2 cloves garlic), optional
· 2 sprigs of a woody herb (such
as rosemary, sage, and/or thyme) I mix 2 of the 3 from my garden, i.e. sage and thyme or thyme and rosemary, etc.
· 2 bay leaves
· 1/2 cup (20ml) dark molasses (not blackstrap, unless you want a strong molasses flavor,
if using blackstrap add 2 Tbsp. Demerara or brown sugar)
· 2 tsp. (10ml) Dijon mustard
· 1/2 tsp freshly ground black pepper
· 1/2 tsp white pepper
· 1 tsp. of smoked paprika
· 1 tsp. chili powder or other
chili powder (OPTIONAL beans with a bit of kick)
· 1/2 pound (225g) salt pork or slab bacon, rinsed of excess salt if necessary and cut into 1/2-inch chunks
· 1 large yellow or Spanish onion, diced (about 8 ounces;
225g)
· 1/4 cup Apple cider vinegar, to taste (optional)
Directions
1. In a bowl, cover beans with cold water by several inches and stir in 1 tablespoon (15g) salt. Let beans soak at least
12 hours and up to 1 day. Drain and rinse.
2. Combine beans with aromatic vegetables, herbs and bay leaf in a large pot and cover with water by several inches.
3. Add the remaining kosher salt. Bring to a
boil; reduce to a simmer, and cook; topping up with water as necessary, until beans are fully tender; about 45 minutes.
4. Discard vegetables and herbs.
5. Pour the molasses into a 2-cup liquid measuring cup.
Add mustard, ground black pepper, white pepper, smoked paprika and a pinch of salt. If looking for beans with a kick add 1 tsp. chili powder.
6. Drain beans, reserving the cooking liquid.
7. Add enough bean-cooking
liquid to molasses mixture to bring the volume up to 2 cups (475ml) and stir until molasses is completely dissolved.
8. Reserve the remaining bean-cooking liquid.
9. Preheat oven to 325°F (163°C).
10.
In a Dutch oven, cook pork over medium-high heat, stirring occasionally, until fat is rendered and pork is beginning to lightly brown, about 4 minutes. Add onion and cook, stirring, until onion is very tender and just beginning
to turn golden, about 6 minutes. Add beans to pot. (If using a slow cooker cook the pork in a pan, adding the onions until they turn golden then add pork and onions to the slow cooker with rest of ingredients and cook for about
5-6 hours on low heat)
11. Add bean water/molasses mixture and stir well to combine. Add enough reserved bean-cooking water to just barely cover beans, then stir once more, leveling out beans so that none are sticking
up above the liquid level. Bring to a simmer.
12. Transfer beans to oven and bake, uncovered, until beans are extremely tender but still mostly whole, with only a small fraction beginning to burst, about 4 hours.
13. Check beans once or twice per hour during baking, adding remaining bean-cooking liquid (switching eventually to boiling water if you run out) as needed to prevent the beans on the surface from drying out.
14.
Stir beans twice during the baking process to submerge the top ones, leveling them out each time; over time, a dark, browned crust will form on the surface of the beans (this is good). The goal throughout is to keep the liquid
level just high enough that the upper beans don't desiccate, but not so high that the surface doesn't brown. Stop adding liquid during the last hour of baking unless the level becomes low.
15. Remove beans from oven
and stir them very well. The sauce should form into a thickened, starchy glaze. If it's too dry, add boiling water sparingly until a glaze is achieved; if it's too wet, simmer briefly on the stovetop until reduced to desired
consistency.
16. Adjust seasoning with salt and pepper. If beans are too sweet for your taste, a small splash of cider vinegar can help balance the flavor.
17. Keep warm until ready to serve. Beans can be
refrigerated for up to 1 week. Reheat in a saucepan, adding water gradually as needed to loosen them back up.
Regards,
Mike Malec
Hey Bill,
Some great bean recipes you've got there. Mike's is similar to mine. If you're looking for a tip if you're in a hurry, just put dry beans in an instant pot add plenty more water than normal, turn on high for 45
minutes. Use slow release method to release pressure. Transfer to a Dutch oven, add all your fixins and set it in the smoker for 2 hrs keeping an eye on the water level. Using the bean water makes them real thick.
Frank
Favorito
I really had no idea Bush's had so many different products. Here's a list of everything they sell...
Baked Beans: 
Bold
& Spicy
Boston Recipe Baked Beans
Country Style Baked Beans
Homestyle Baked Beans
Maple Cured Bacon Baked Beans
Onion Baked Beans
Original Baked Beans - Microwavable
Cup
Original Baked Beans
Vegetarian Baked Beans
Honey Baked Beans
Grillin' Beans:
Grillin' Beans Bourbon and Brown Sugar
Grillin' Beans Smokehouse Tradition
Grillin'
Beans Southern Pit Barbecue
Grillin' Beans Steakhouse Recipe
Homestyle Chili:
Bush Original Chili
Bush No Bean Chili
Bush Chunky Chili
Bush Hot Chili
Other Varieties of Beans:
Black
Beans - Frijoles Negros Condimentados
Black Beans - Frijoles Negros Condimentados Seasoned Recipe
Blackeye Peas
Blackeye Peas - Pack from Soak Dry
Blackeye Peas with Bacon
Blackeye
Peas with Bacon & Jalapeño
Blackeye Peas with Snaps
Butter Beans - Baby
Butter Beans - Large
Butter Beans - Speckled
Cannellini Beans
Chili Beans
Chili Beans
- Red Beans in Chili Sauce
Chili Magic® - Texas
Chili Magic® - Traditional Recipe
Crowder Peas
Field Peas with Snaps
Garbanzo Beans
Great Northern Beans
Kidney
Beans - Dark Red
Kidney Beans - Dark Red Seasoned
Kidney Beans - Light Red
Mixed Beans
Navy Beans
Pinto Beans - Frijoles Pintos
Pinto Beans - Frijoles Pintos Seasoned
Pinto
Beans with Pork
Pinto Beans with Seasoned Bacon
Purple Hull Peas
Red Beans
Refried Beans - Fat Free
Refried Beans - Traditional
Vegetables - Hominy:
Golden
Hominy
White Hominy
Dubon Petit Pois Peas
Cut Green Beans
Cut Green & Shelly Beans
Greens:
Chopped Collard Greens
Chopped Kale Greens
Chopped
Mixed Greens (Turnip & Mustard)
Chopped Mustard Greens
Chopped Turnip Greens
Turnip Greens with Diced Turnip
So... cook yourself up some delicious Bush's Baked Beans along with your BBQ this 4th of July!
Sincerely,
Bill Anderson