By Molly
Alex’s BBQ Beans
10 steps
Prep:1h 10minCook:4h
Big butter beans make these standout. You’ll need a pan that can go on the smoker, best option are disposable foil trays. If you don’t have them around, or want to generate less waste, I use a 12-inch cast iron skillet but be aware of the acidic sauce. We didn’t experience any ‘metallic’ taste in our beans even after 4 hours smoking in well seasoned cast iron, although I did need to re-season following BBQ day.
Updated at: Thu, 17 Aug 2023 14:06:41 GMT
Nutrition balance score
Great
Glycemic Index
45
Low
Glycemic Load
29
High
Nutrition per serving
Calories430.9 kcal (22%)
Total Fat10.9 g (16%)
Carbs65 g (25%)
Sugars24.4 g (27%)
Protein23.4 g (47%)
Sodium1191.8 mg (60%)
Fiber13.5 g (48%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
Instructions
Optional Steps
Step 1
*Optional* soak beans overnight. No salt, cover with a few inches water. Soaked beans will cook faster and digest easier.
Step 2
*Optional* season your pan with your BBQ. Add cast iron skillet/foil pans to smoker beneath whatever you are cooking to catch drippings (I.e. flavor). Add 4 cups water to avoid from sticking on pan. Remove when ready to cook beans (4-5 hours before serving time).
Cook the Beans
Step 3
Slice bacon into small pieces. Peel garlic.
Step 4
Method 1 - with InstaPot (40 min) > set InstaPot to sauté, add bacon (no additional cooking fat) and cook for 10 minutes, stir frequently to avoid burning. When bacon is crispy remove to plate w/ paper towel on it to soak up grease. Reserve bacon fat drippings. Deglaze instapot with a cup of boiling water. Add beans, garlic, bay leaf and BBQ rub (use same rub as what you’re cooking on the smoke that day). Set to high pressure cook for 10 minutes (20 min if you didn’t soak), allow to naturally release pressure (about 10 minutes). Beans will still cook on the smoke, but should be 80% tender by this point. If they need more time do a few more min now, InstaPot will re-seal in no time since it’s still hot.
Step 5
Method 2 - on Stovetop (80 min) > add large pot to stove on medium-high heat, add bacon (no additional cooking fat) and cook for 10 minutes, stir frequently to avoid burning. When bacon is crispy remove to plate w/ paper towel on it to soak up grease. Reserve bacon fat drippings. Deglaze with a cup of boiling water. Add beans, cover with a few inches water and bring to rolling boil, reduce to simmer. Add garlic, bay leaf and BBQ rub (use same rub as what you’re cooking on the smoke that day). Cook until 80-90% tender, around an hour. Beans will finish on smoker.
Finish Prep
Step 6
De-stem and chop bell pepper and jalapeños (remove seeds/white inner flesh unless you love spice). 1/4in dice on onions and shallots.
Finishing Up
Step 7
Add reserved bacon fat to large skillet (or cast iron skillet if using), set to medium-high heat. Sauté onion, bell pepper and jalapeños for 5-10 min, until translucent and tender. Mix in reserved bacon bits.
Step 8
Make sauce. If you seasoned your pan on the smoker, fetch it and pour liquid into a medium size pot. If all the liquid evaporated deglaze pan with boiling water. Add beef stock, tomato paste, BBQ sauce, apple cider vinegar, honey, brown sugar & mustard. Bring to boil, stirring constantly, then turn off heat. Taste and season with vinegar, brown sugar and salt as needed. Careful on salt, sauce will reduce.
Step 9
When beans are finished, strain and remove bay leaf and cooked garlic. Mix with pepper/onion/bacon mixture. If using foil pans add complete bean mixture to pans. Cover with sauce. Beans should be covered in sauce, supplement with BBQ sauce/water if you’re low on liquid.
Step 10
Cook on smoker for 4 hours at 225F, or 2 hours at 325F, stirring occasionally. The longer they’re in the smoker the more smoky they’ll be. Add more water to pan if beans start to dry out.
Notes
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