The trick is to smoke the meat and not make the meat smoke
Date:February 27, 2016 Favorite:Sides Viewing:Click on THUMBNAIL to bring up larger image with captions. There will also be controls for manual or self running slide show. Learn More:ClickHERE to jump to additional Info about this recipe.
The beans used: Dijon mustard, black and great northern beans, molasses, brown sugar, mustard powder, bacon strips, salt, liquid smoke, BBQ sauce, beer, cider vinegar, Worcestershire sauce and ketchup.
The bacon was cooked first in a 5 qt. cast iron Dutch oven.
Then the onions and garlic were added to the bacon…
…and sautéed for 5 minutes.
The remaining ingredients, save the beans, were added…
…and were mixed and brought to a simmer.
Then beans were added last…
…and were mixed into the sauce. The next stop was the Egg.
The beans are in the Dutch oven which has been stabilized at 250 degrees. I added two chunks of hickory before closing the lid.
About 2 1/2 hours later the beans were heated through and thickened. They were done. I had to hold them for several more hours in a crock pot for the ribs to finish.
Dinner is served. The beans were the perfect side to some Big Bad Beef Ribs (chuck ribs) and Pepper Jack, Bacon & Jalapeño Cornbread.
These beans not only had robust flavors and were nicely smoke flavored, they had a bit of a spicy kick to them. None of the ingredient were spicy save for the mustard so I was pleasant surprised yet confused.
This meal was about as good as it gets. This beans and the ribs both made my Favorites List here and the cornbread was very close to making the Favorites List too.
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Lately I have been trying some recipes from Stephen Raichlen’s newest TV Show Project Smoke. This particular Saturday I picked 3 items to make and 2 of them went straight to my Favorites list. These were typical doctored beans where you take canned beans and add other ingredients to creat a tast bean recipe. The next step is to finish them on a smoker, low and slow. Looking at the ingredients list, they were all item I liked. So I was sold before making them, but these beans were even better than I ever imagined. The hickory wood gave them a great smokey flavor. What put them over the top was their surprise kick. In addition the the great flavor they had a sharp sricy bite to them. The only spicy ingredients were Dijon mustard and mustard powder. There wasn’t a tremendous amount of those two items relative to everything else, so it is a bit of a mystery. In any event if you like baked beabs with great favor, a nice smokey tast and a nice bite to them, check these beans out. The recipe on the website is linked to below.