Written by Ray Basso
Wednesday, 26 June 1996
It would be impossible to write a cookbook about barbecue
without including at least one recipe for barbecued beans. It has to be
one of the most popular of all side dishes severed with BBQ. Over the
years on the forum there have been many many recopies posted about beans.
The following post was the first reference to beans that I know of on the forum.
It was a plea for help and a great recipe followed. There are a lot of
good barbecue bean recipes out there. One of the key things that I think
make really good beans is to place them in the smoker and cook them uncovered.
That way they can pick up the Smokey flavor they need to be good. All you
have to do to make this work is stir them occasionally so they don't burn.
I always cook my beans in the smoker, in aluminum pans, so the clean up is easier.
Remember, cook them uncovered.
Barbecued Baked Beans
Posted by Brian McKenna
June 24, 1996 at 16:59:08:
O.K. it's over. I have played around with smoking
for the past two years and
on a small grill. Saturday evening my wife and I enjoyed some real
BBQ at a
new BBQ restaurant in Maine (not too many here). Pulled pork and BBQ
baked beans were so good we left the restaurant and headed to the
mall to purchase the Brinkman Offset cooker and I spent last Sunday
getting it seasoned. Looking forward to making some real BBQ this
weekend. In all the material I have collected over the past year
there isn't anything on cooking the beans in the smoker.
They all are done in the oven. Now, being from North
of the Salsa line I do love Boston Baked Beans, however those BBQ
beans were excellent and I would
like to know if there is anyone who has a recipe for cooking or
finishing them in the smoker?
Appreciate your consideration and look forward to getting hooked.
In 1996 the first recipe for beans was posted to the forum by
Jerry Berwanger and I have used this recipe every since. I have modified
it a bit over the years but whenever I fix this recipe I get rave reviews from
Re: Barbecued Baked Beans
Posted by Jerry Berwanger
June 29, 1996 at 17:13:10:
Here's a recipe that works well with me and is
enjoyed by all of my friends:
2 - 16-oz cans of beans (in Kansas City I use Bush Baked Beans)
Drain sauce out of can and discard.
3/4 cup BBQ sauce
1/4 cup chopped onion
1/4 cup chopp ed green pepper
1 cup chopped smoked pork or brisket (or use bacon)
2 tablespoons honey
3/4 teaspoon paprika
1/4 teaspoon dry mustard
Fold together all ingredients in a large bowl. Transfer to an
aluminum baking pan. Place in smoker uncovered at medium heat (225
F.- 275 F.) for about 90 minutes or until heated though.
HINT: Next time you smoke a pork shoulder or brisket put some away
in a freezer bag for use in your beans. I use apple wood but hickory
and oak work well, you;ll have to experiment with your particular
As I mentioned above I have modified this recipe over the years.
Here are the changes I have made in it. I have changed the recipe a bit. I
use skinned red peppers instead of
green. I also add a tablespoon of Head Country's Rub and a tablespoonof
horseradish. After Jerry posted his recipe another followed. This
one was written by C. Clark "Smoky" Hale. It was from his book "The Great
American Barbeque Instruction Book."
Re: Barbecued Baked Beans
Posted by Smoky
June 27, 1996 at 13:42:34:
Glad you are getting the BBQ bug up in Maine.
As good as those beans were, they weren't cooked on
Baked beans take a long time to cook and at much higher temperatures
than you would barbecue.
Probably one reason that they tasted so barbecued
was that the meat
with which they were seasoned was barbecued first. So, if you really
like that particular flavor, you can become an early legend in your
Next time you barbecue, throw an extra pork shoulder
on the grill. After
it is cooked to your taste, cut it up and save it for seasoning.
follows is my recipe from "The Great American Barbeque Instruction
Navy or Michigan White beans 1 lb.
Brown Sugar (or molasses) 2 cups packed Tomato juice 4 cups
Celery 1/4 cup minced
Onion 1 Cup chopped
Bell Pepper 1/4 Cup, chopped
Dry mustard 1/2 t.
Clove s 1/4 t.
Horseradish 1 T. grated
Cardamom 1/8 t.
Black pepper 1/4 t.
Barbequed pork shoulder 2 cups
Salt 1 tsp.
Cook beans until tender, pour into pot or casserole
dish. Mix in other
ingredients and bake at 350 degrees until tender.
There are thousands of recipes which you can try,
but all are better
if you use barbecued pork in the recipe.
I turned around and thanked Smoky for the post and went on to talk about the
best beans I had ever tasted up to that point in time. "The best beans I ever
tasted came from a restaurant in Raytown, Mo years ago called Hobo Joe's.
They served their beans out of a crock pot that I think they kept cooking 24
hours a day. They put stuff into it all the time. They were sure good. Sorry
they are not in business today." But then, shortly another recipe was posted.
Also if you looked closely to Smokey's recipe you will see where I got the idea
for the horseradish to be added to Jerry's recipe.
Re: Barbecued Baked Beans
Posted by Jim Sposato
July 11, 1996 at 07:40:23:
Coach's Bar-B-Que Beans
1 gal Bush's Baked Beans or Allen's
1 cup mustard
1 cup Coach Sposato's BBQ Sauce (or your favorite)
1 cup dark brown sugar
1 each green, red and yellow bell pepper (diced)
1 cup Hot pepper sauce (or t o taste)
1 each medium onion (diced)
1 small can Kidney beans
1 cup Brisket or Pork Shoulder trimmings
1 cup Head Country BBQ Spice (Ponca City, Oklahoma)
Combine all ingredients into a pan that has been
sprayed with PAM
or some other vegetable spray. (This helps in the cleaning of the
Cook in the smoker for at least 5 hours at 220° to 275°. Stir
Now you can see that I picked up on Jim Sposato's recipe and added the Head
Country Rub to Jerry's recipe. This is what I mean about combining recipes.
Almost always I try the original recipe first just as it was written and then
try it again adding some of my favorite ingredients to make it something I
Last Updated ( Monday, 24 July 2006 )