I never really had BBQ beans growing up, and I certainly had never had smoked bbq beans, but that all changed when I married a southern boy. I totally love smoked beans now, but especially if they are made right. And guess what, I guarantee that even if you yourself don’t love baked beans, there’s probably a man in your life who does…
Forget the Salad, Bring on the Smoked Beans
The ladies are generally all about a delicious salad, a beautiful augratin dish, or light and fluffy rolls, and therefore we can sometimes forget that our guys have some awesome favorite dishes too. In fact, although I have a husband who not only cooks quite a bit, but happens to be a great cook (he’s the one that prepared this entire post), because I do the majority of the cooking in the house, as I’m sure many of you do, I forget to make things he loves. I especially forget to make things that he would love that I may not.
One of the best things about Thanksgiving, other than the friends and family, is that you eat a whole bunch of dishes. It’s so exciting to pile your plate with deliciousness that everyone has taken the time to prepare. This Thanksgiving is going to be amazing at our house. Who wouldn’t love a theme that happens to involve some of the most delicious food that our country is known for?
These smoked beans are out of this world. When we first decided to make them we figured it would just be a good side dish that didn’t really involve too much work. Instead we devoured the most flavorful BBQ beans we have ever had.
What Kind of Beans Do You Use For BBQ Beans?
Most BBQ beans are made with navy beans.
Pinto beans are also a good choice for making baked or bbq beans.
How Long Will BBQ Beans Keep?
BBQ beans will last for 3-4 days in the refrigerator.
They should be stored in a covered glass or plastic container.
Are Beans Good For You?
Beans are a great source of protein.
They are high in antioxidants and fiber.
Smoked BBQ Beans
- 1 lb Dried Navy Beans
- 1 Medium Onion, chopped
- 1/2 Cup Light Brown Sugar
- 1/2 Cup Ketchup
- 1/3 Cup Red Wine Vinegar
- 1/4 Cup Molasses
- 2 Tablespoons Dijon Mustard
- 1 Tablespoon Chili Powder
- 1 Teaspoons Garlic, Minced
- 1/2 Teaspoon Cayenne Pepper
- Kosher Salt
- Soak the beans overnight in a big bowl of water that covers the beans, plus goes three inches above the beans.
- Drain and rinse the beans
- Place the beans in a large pot and fill with enough cool water to cover the beans plus three inches above the beans.
- Bring to a boil, then reduce the heat to low and simmer until almost tender, about 1 hour
- Drain the beans and set aside.
- In a bowl, combine the brown sugar, ketchup, molasses, vinegar, mustard, garlic, chili powder, cayenne and salt. Whisk to combine.
- Add 5 cups of water, whisk again, and add the onion and beans.
- Place everything in a 9x13" aluminum pan.
- Load the wood tray of your smoker (or a small aluminum pan for the BBQ) with a small handful of wood chips and preheat the smoker to 225 degrees F.
- Place the pan on the bottom rack of the smoker and cook for 45 minutes, stirring occasionally. Make sure that everything is getting thicker, but not dry. If it starts to dry out, add a little water.
- Remove from the smoker and enjoy!
*If you don't have an electric smoker, just add the wood chips to an aluminum pan and heat your BBQ to low. Keep a thermometer around to keep checking the temperature. We prefer to soak our chips first for this method.
Amount Per Serving:Calories: 2273 Saturated Fat: 0g Cholesterol: 0mg Sodium: 0mg Carbohydrates: 460.2g Fiber: 75.9g Sugar: 182.1g Protein: 106.3g