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Essentials: Smoky Barbecued Baked Beans

Source of Recipe

From "Weber's Big Book of Burgers"


Recipe Introduction

"If you're using a charcoal grill, replenish the charcoal as needed to maintain a steady temperature, adding about 8 unlit briquettes every 45 minutes to 1 hour. Leave the lid off the grill for about 5 minutes to help the new briquettes light."

List of Ingredients

â—¦ 3 slices thick-cut bacon, 4 to 5 ounces total, finely chopped
â—¦ 1 small yellow onion, finely chopped
â—¦ 1 medium jalapeño chile pepper, finely chopped (optional)
â—¦ 5 cans (each 15 ounces) navy beans or other small white beans, rinsed and drained
â—¦ 1 ¼ cups barbecue sauce
â—¦ 1 cup beef, chicken, or vegetable broth
â—¦ â…“ cup molasses
â—¦ 2 tablespoons spicy brown mustard
â—¦ ½ teaspoon kosher salt
â—¦ ¼ teaspoon freshly ground black pepper


Recipe

Soak the wood chips in water for at least 30 minutes.

Prepare the grill for indirect cooking over medium-low heat (300° to 350° F).

In a 12-inch cast iron skillet over medium-low heat, fry the bacon until barely browned, about 5 minutes, stirring often. Add the onion and jalapeño (if using), and cook until the onion is softened, about 3 minutes. Add the remaining ingredients and mix well.

Drain and add two handfuls of the wood chips to the charcoal or to the smoker box of a gas grill, following the manufacturer's instructions, and close the lid. When the wood begins to smoke, cook the beans over indirect medium-low heat, with the lid closed, until the sauce has thickened and the beans are fully flavored with smoke, 1 ½ to 2 hours, stirring occasionally. Drain and add the remaining wood chips after 30 minutes of cooking time.

Serve the beans warm.


Serves 8