To make the bbq beans recipe, first of all you need the beans any type of beans. Put them in a pot and cover them in a salt water solution, which is about three tablespoons per gallon and let that sit there overnight, or until it’s doubled in size.
Drain all the beans and put them in a pot covering them with about one inch of water or so, and add about a teaspoon of salt and stir it in, then turn on the heat to simmer.
Once the beans are bought at a simmer, turn down the heat and just maintain that simmer for about an hour to 1:30h or more, depending on the type of bean you have. Navy beans and great northern beans have a little different cooking times required, but your goal is to cook them until they’re tender.
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While the beans cook, go ahead and make the sauce:
So, what you have here, are two options. Normally this recipe would call for like about 12oz. of tomato paste, probably about 16 ounces of water or more to dilute it as a base for the sauce for, but if you have the option of using fresh but canned garden tomatoes that you roasted previously, definitely take advantage of it. Because, this is a lot better than tomato paste of the stores. So, just keep that in mind.
In addition to the tomatoes, there is a host of other ingredients to go the sauce as well. So, start from 1/2 cup of cider vinegar and preparing what that is, but a cups worth or so of actual hard cider, about 1/2 cup of Dijon mustard you can use yellow mustard as a substitute, 1/2 cup of turbinado sugar, or if you don’t have turbinado sugar, use brown sugar. Because, turbinado sugars like brown sugar, but it’s a much coarser grained.
As well as 2 teaspoons of salt, about 3/4 of a cup of molasses and I throw in some of my homemade fermented Tabasco sauce in there as well. But, that’s entirely up to you if you want to throw that in there as well, and last but not least your favorite bottle of bourbon about 1/4 to 1/2 cup or more, depending on your preferences it is completely optional. So, you can skip this step if you’d like, but I actually like the flavor contribution it offers. So, put all together and stir them to combine.
After an hour your beans should be nice tender, so take one out of the pile and squish it to make sure it’s well done, and then drain them and retain the cookie cooking liquid if you want to top off or add up some more liquid to the tray.
Even if you don’t want to, I don’t recommend you to throw it away, because if so, you’ll lose all the flavor that’s in liquid, which you can use instead of having to add water which has no flavor. So, keep it aside, but keep in mind that this liquid is known to cause gas in people. So, really it’s up to you if you want to use this liquid or throw it away.
Throw in your beans into a tray pan, add in your sauce for your beans then throw in a whole sweet onion chopped along with some peppers. I prefer Anaheim peppers, and I’ll throw 3-4 diced up and Hynde pepper. But if you don’t have this one, you can use instead as a substitute poblano a chop or mince poblano pepper along with minced jalapeno pepper. So, I think the combination of hot and good earthy flavor is a perfect substitute for the Anaheim, and then go ahead and throw those peppers in there and stir it all in there.
You can always add some more of this beans liquid in there as well, because all the liquids that you’ve added, will make it look runny. You’ll need to cook it on the Kamado or the grill for a few hours, and it’s going to reduce a lot.
In fact, you’ll have to add the liquid from time to time to keep it from drying out. So, if that’s the case, feel free to pour some of that bean liquid in there.
So, go ahead and put a bunch of meat dripping, probably about 1/2 cups worth of meat drippings from the pork shoulder or brisket that you’re cooked earlier. Stir that in and finally, add some chunks of pulled pork or brisket or wherever it is that you’re cooking out there, and throw those into your beans.
Put your beans pan on the grill at around 300 degrees, close the lid and let it cook for a few hours and don’t forget to come back and check on it occasionally to add liquid as necessary.
There is an alternative way to get the meat drippings into the beans, besides putting a drip pan under the meat ahead of time collecting the drippings. Another, popular thing that I do sometimes paint on what I’m cooking and what’s available, how much space I have on the grill etcetera… I might put the bean pan right under the meat while the meat cooks overnight, so the meat fat drippings and the meat drippings just go right into the pan and there you go. The downside of that, though, is you’re collecting not just the liquid gelatin that renders out of the meat during the slow and slow process, but you’re also collecting them all.
They’re rendered fat now that’s got a flavor, but can also make the beans really greasy so I attended the favor. The first method where you need to collect the drippings first, pass them through a fat separator, remove the fat from the liquid gelatin and only used a liquid gelatin and maybe a little bit of fat for flavor, but then the beans are not so greasy they’re full of flavor but they’re not greasy.
Using the pan under the meat method will make your beans so greasy. And don’t get me wrong, they’re delicious but they’re greasy too. AND IF WANT TO FOLLOW OUR SIMPLIFIED INSTRUCTIONS, CLICK ON THE GREEN BUTTON BELOW THIS POST!