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Best BBQ beans

chicago husker

Junior Varsity
2 Year Member

1 pound smoked bacon cut into 1/4 inch slivers
1 can (15 ounces) black beans
1 can (15 ounces) dark red kidney beans
3 cans (each 15 ounces) baked beans
1 large sweet onion, finely chopped
1 red bell pepper, cored, seeded, and finely chopped
1 poblano pepper or green bell pepper, seeded and finely chopped
4 cloves garlic, minced
3 to 6 jalapeno peppers, seeded and diced (for hotter beans, leave
the seeds in)
2 cups sweet red barbecue sauce (your favorite commercial brand)
1-1/2 cups firmly packed light brown sugar, more or less depending on BBQ sauce
1/2 cup Dijon mustard, or more to taste
2 TBSP liquid smoke if not cooking in a smoker
Coarse salt (kosher or sea) and freshly ground black pepper

Other Items Needed:
1 large (turkey-size) or 2 medium-size aluminum foil pans; 2 cups wood
chips or chunks (preferably pecan or hickory) soaked for 1 hour in water to cover then drained

Place the bacon in a large skillet over medium heat and fry until crisp and golden brown, about 5 minutes. Pour off all the bacon fat, saving a few tablespoons for the beans, if desired.

Empty the cans of black and kidney beans into a colander and drain. Rinse the beans under cold running water and drain again. Place all the beans (including the baked beans or pork and beans) in a large nonreactive mixing bowl’

Then add onion, bell and poblano peppers, garlic, and jalapenos and stir to mix. I usually saute in bacon drippings but you can add them raw.

Add the barbecue sauce, brown sugar, mustard, liquid smoke, if using, and bacon and stir to mix. Taste for seasoning, adding more brown sugar and/or mustard as necessary, and salt and black pepper to taste. The beans should be very flavorful. Transfer the bean mixture to the aluminum foil pan or pans. (You can drizzle a few tablespoons of bacon fat over the beans for extra flavor.)

Set up the grill for indirect grilling and preheat to medium-low. If using a gas grill, place all of the wood chips or chunks in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium-low. If using a charcoal grill, preheat it to medium-low, then toss all of the wood chips or chunks on the coals.

When ready to cook, place the pan of beans in the center of the hot grate, away from the heat, and cover the grill. Cook the beans until they are thick and richly flavored, about 2-3 hours depending on temp. If the beans start to dry out, cover them loosely with aluminum foil. Remove the beans from the grill and let them rest for 15 minutes, then serve.

chicago husker

Junior Varsity
2 Year Member
The BBQ Beans sound great. What's the finished product look like?
i have been making these for quite a few years and will find a picture but they look amazing with the different colored beans, the gr. pepper and glaze the smoker gives it. they also disappear very quickly as they taste fantastic. try them as you won't be disappointed.

Big Burruss

Travel Squad
5 Year Member
The recipe looks great. What temp do you shoot for when your cooking? I'd probably try to maintain around 250 or so.

chicago husker

Junior Varsity
2 Year Member
depends on what i have in the smoker but usually between 225 and 275. set the pan under pork butts or ribs as the drippings add to the flavor. i make my own bbq sauce but i use sweet baby ray's when i don't have some made. you can also add some pulled pork or brisket to the beans. i usually save and freeze some pulled pork or brisket just for that purpose.