Barbecue Beans
Great Northern beans slow-cooked with bacon, jalapenos and molasses in a Dutch oven set in the smoker until deeply tender and smoky.
🍳 Cook: 420 min
Ingredients
| 1 pound | 455 g | dried Great Northern beans |
| 1 pound | 455 g | bacon, chopped |
| 1 | onion, chopped | |
| 2 | jalapenos, chopped | |
| 1/4 cup | 60 ml | tomato paste |
| 1/4 cup | 60 ml | dark brown sugar |
| 1/4 cup | 60 ml | molasses |
| — | vegetable broth | |
| 1/4 teaspoon | 1.3 ml | cayenne pepper |
| 1 teaspoon | 5 ml | black pepper |
| 2 teaspoons | 10 ml | kosher salt |
Instructions
- Soak the beans in a plastic container overnight in just enough cold water to submerge them completely.
- Heat a smoker to 225-250°F (110-120°C), or heat an oven to 250°F (120°C).
- Place a cast iron Dutch oven over medium heat and stir in the bacon, onion and jalapenos until enough fat has rendered from the bacon to soften the onions, about 5 minutes. Stir in the tomato paste, dark brown sugar and molasses.
- Drain the beans and reserve the soaking liquid. Add the drained beans to the Dutch oven. Place the soaking liquid in a measuring cup and add enough vegetable broth to equal 4 cups of liquid. Add the liquid to the Dutch oven and bring to a boil over high heat.
- Add the cayenne, black pepper and salt. Give them a stir and cover with the lid. Place the Dutch oven in the smoker or oven for 6 to 8 hours, or until the beans are tender.
Tip: do not add acids (tomato, molasses, lemon) until the beans are as soft as you like them.