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Thread: BBQ beans

  1. #1
    Moderator wrwindsor's Avatar
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    thumbs up BBQ beans

    This was originally posted on 4 Aug 2022 on one of the "Canteen" threads, which will get whacked towards the end of the month. To preserve it, I'm copying it here.

    Quote Originally Posted by wrwindsor View Post
    Quote Originally Posted by Dwight55 View Post
    OK . . . first thing to admit . . . I HAVE eaten some REALLY GOOD . . . BBQ beans.

    AND . . . I've tasted some trash that would not do well with the hogs.

    Been on the lookout for a really good recipe for a number of years now . . . have not found one.

    Suppose she would care to share hers?
    I think she got it from one of the BBQ books.

    I know the beans have bacon (chopped up) and molasses in them, for starters.

    I'll check with her and get back.
    Ingredients:
    4 thick-cut slices of bacon (about 4 ounces) cut into 1/4-inch slivers
    1 large onion, finely chopped
    3 cloves garlic, minced
    1 tablespoon grated leeped fresh ginger
    3/4-1lb kidney beans
    1/4 cup firmly packed dark brown sugar
    1/4 cup molasses
    1/4 cup barbecue sauce (we use Stubb's original)
    1/4 cup ketchup
    2 tablespoons Worchestershire sauce
    1 tablespoon dry mustard
    1 tablespoon prepared mustard
    1 tablespoon cider vinegar
    salt and freshly ground black pepper

    First, cook the pound of beans and drain. Nothing special about the beans and you can substitute a couple of cans of pre-cooked beans if you wish. Wife uses an Instant Pot pressure cooker but you can simmer them in a pot for a few hours. If you pre-soak (often needed if not using a pressure cooker), do not add salt to the water. If any question on how to cook the beans, the packaging usually has the directions. Set cooked beans aside once done.

    Brown the bacon, discard all but two tablespoons of the bacon fat (leave about 2T of fat/grease in the pan).

    Add onion, garlic, and ginger and cook until the onion is golden color, about 5 minutes.

    Remove from heat and stir in the cooked beans.

    Add brown sugar, molasses, bbq sauce, ketchup, Worchestershire sauce, dry mustard, prepared mustard, and cider vinegar.

    Put pot back on heat, either in oven or on range and bring up to temp.

    Beans are pretty much ready as soon as they're back up to temp, but the longer they simmer the better the flavor. We usually let them simmer for a couple of hours.

    They cool and reheat for leftovers great, so no worries there.

    She sourced the recipe on page 437 of this book: The Barbecue! Bible by Steven Raichlen but deviated a bit from it somewhat.


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  3. #2
    M14BR Chaplain Dwight55's Avatar
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    Re: BBQ beans

    Well . . . just gonna have to give that a try . . .

    Mom never fixed baked beans . . . just pinto's . . . limas . . . and them little white soup beans.

    "Some" of the Navy baked beans were palatable . . . and well . . . some weren't. On and off thru the years I've gotten a good plate full . . . and then well . . . I didn't.

    I really do like good ones . . . especially if I've got a couple pulled BBQ beef sandwiches to go with them.

    Thanks to all who make this recipe possible to be up here.

    May God bless,
    Dwight

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  5. #3
    Machine Gunner
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    Re: BBQ beans

    Just a hint in case you want to use pre-cooked beans. In my opinion Goya offers the highest quality canned beans on the market, and their olive oils are pretty darned good too. Just my opinion !!!

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