Beans fit for a meal

[SuperDave]

These are my smoked beans.  Because they require frequent door opening, I do them in my gas smoker.  I buy an inexpensive cut of pork and put it on the rack above the beans so that the drippings can go into the beans.  I then chop that piece of meat fine and add it to the beans as a garnish.  With the high meat to bean ratio, these are great as a side or as the meal.




Dave’s Smoked Beans
2 – 28 oz. Cans of Bush Original Baked Beans
1 lbs. Jimmy Dean “Hot Sausage” (Any flavor if you don’t like hot)
1 lbs. Hamburger
½ Diced Onion
½ Cup Diced Bell Pepper (Any Color, I like the Red or Orange for Color)
½ Cup Brown Sugar
½ Cup Maple Syrup
2 Tbsp. Molasses
2 hot peppers, minced

Brown sausage and hamburger, drain excess grease.
Drain beans and add all ingredients to a large foil roasting pan.
Put roasting pan in the smoker on a grate under the meat for drippings.
Lighting stir beans about every 20 – 30 minutes to incorporate smoke flavor.
Try to pull beans off the smoker after an hour and a half to 2 hours to prevent beans from going to mush.

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[NDKoze]

This looks like an awesome recipe! Thanks for posting it here.

For this type of application, I think we could still do it in our smokers. The biggest risk in this situation would be the wood combusting when opening the door. But I think I would still try it.

What temp do you smoke at?

[SuperDave]

What temp do you smoke at?

Beans aren't real particular about the heat, so if you are cooking with something else, that can be the temp driver.  If you are doing them by themselves, pick a temp that will give you the longest possible smoke production.  By using the SI, you lose the retained smoke that makes it so efficient with a small amount of wood.  I would probably experiment with something around or under 200. 

[swthorpe]

I need to try this recipe!   I have used the other baked bean recipe on the appetizer thread, and I set for 225F for 2 hours.

[OFFSHORE GINGER]

Have you ever tried doing a half order on everything , and or putting it in the oven instead and according to you directions just how hot is everything even with the peppers & sausage ? 

[SuperDave]

My niece makes this in the oven because she doesn't have a smoker.  The spicy sausage and peppers give it a pretty good kick.  When I take it to the SB party tomorrow, I'm going to substitute a plain sausage and only one pepper. 

[OFFSHORE GINGER]

Going to make a half order tomorrow w/o the hot sausage ( regular ) and just curious what type of hot pepper are you using ?

[SuperDave]

I grow my own.  I use one called a tabasco pepper.  Since it sounds like you are trying to avoid some heat, look for something with a heat rating less than a jalapeno. 

[DivotMaker]

I grow my own.  I use one called a tabasco pepper.  Since it sounds like you are trying to avoid some heat, look for something with a heat rating less than a jalapeno.

Maybe Poblano?

[Barrel99]

My first reaction was "that ain't no side dish...that's my dinner?

[OFFSHORE GINGER]

Dave yes I am trying to avoid to much heat because the Wife cant handle it and........ will be trying out both both peppers suggested , Tabasco / Poblano prior to making the dish .

[SuperDave]

Google "scoville scale".  It gives the heat coefficient of most common peppers.  Anaheim or Poblano will be your best bets.  My Tabasco pepper is much higher on the scale.

[OFFSHORE GINGER]

Did the beans yesterday with Ribs .....................Very good !