BBQ Beans – Smoker Style

Here’s a method for cooking up some BBQ beans in a smoker that works real well when you have something nice and drippy over the top.  The batch you see in the pictures here sat under a ham for about 3 1/2 hours and was about the tastiest batch of beans we ever had.

Ingredients:
  • 1 – 28 oz. can Bush’s Vegetarian Beans
  • 1 – 15 oz. can Black Beans
  • 1 – 15 oz. can Pinto Beans
  • 1 – 15 oz. can Kidney Beans
  • 1/4 cup brown sugar
  • 6-8 slices of bacon
  • 1 large sweet onion
  • 3 tbs. mustard
  • 3 tbs. of your favorite BBQ sauce (or whatever you have on hand)
  • 1/4 cup molasses

Drain the juice from the black, pinto, and kidney beans.  Mix them up with the vegetarian beans in a foil drip pan.

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Chop up the bacon and fry it until done.  Spoon onto a paper towel to drain.

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Drain most of the grease, retaining at least 2-4 tbs.  Chop the onion up small, and fry in the bacon grease until well-cooked.

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Add the drained bacon, sauteed onions, and the rest of the ingredients to the beans.  Stir well.

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Place on the lower smoker grill.  Be sure and center it below where your drip meat will be cooking.

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Put your other items on the smoker and let cook until the meat is done.

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I typically run the smoker between 215°F and 250°F (depending on what I am cooking); at these temperatures the beans will happily cook away without a lot of attention.  If you are doing poultry or some other meat that requires higher smoking temperatures you’ll want to keep a closer eye on these to make sure they don’t boil away.  Here’s what this batch looked like when they were done:

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