New England Baked Beans

[Ken]

This time of year, I like New England Style baked beans. The ingredients are small white beans, bacon, onion, brown sugar, maple syrup, mustard, salt, black pepper, bay leaves and tomato paste.  I thought I would try cooking them in the smoker with some sugar maple for the smoke.  My thought was to bake them in the oven or smoker using a pot bigger at the top until almost done.  Then transfer to the smoker uncovered for the maple smoke.  I'll smoke a chicken to go along side.  Does anyone have any thoughts?

 

[old sarge]

My thoughts? I think I would eat those.  They sound delicious!

 

[Ken]

So Sarge, which way would you cook them?

 

[old sarge]

IF the theory behind smoking is an absolute truth, a cold/room temp item absorbs smoke better than one that is warm/hot. So, an open casserole/jelly role pan will provide the greatest surface area for smoke absorption by the beans. Maybe too much smoke? Also might dry out unless you have an abundance of liquid.  Then transfer to a sauce pan and heat to serving temp or if in a casserole, foil and bake in oven. Just my thoughts on the matter.

 

[Ken]

This will take some thought.  Maple is mild and a light smoke in the background is what I want.  The traditional flavors should still be part of dish. 

 

[old sarge]

I agree.  You sure don't want a hot bowl of smoke.  Just a hint.  Make take some trial and error.

 

[Ken]

I think I'll make small batch in the oven until almost done.  Then I'll finish in the smoker alongside of a half chicken.  The low temp will not overcook the beans.  I won't use too much wood either.  Putting a lid on the casserole after about an hour might be good.  I'll post the results.

 

[colecp]

Ken, I've done a similar dish and it turned out very nicely. I smoked the already cooked and seasoned beans for maybe 30 minutes with hickory, and served. The smoke was subtle and well received. Maybe the sugar is a good smoke receptor.

 

[Ken]

Thanks Chris.  It’s on my to do list.