Smoky Baked Beans
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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 peeled fresh ginger
- 2 cans (each 15 ounces) kidney beans, rinsed and drained
- 1/4 cup firmly packed dark brown sugar
- 1/4 cup molasses
- 1/4 cup barbecue sauce
- 1/4 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon dry mustard
- 1 tablespoon prepared mustard
- 1 tablespoon cider vinegar
- 1 to 2 cups diced smoked or barbecued pork, ham, or brisket (optional)
- 1 tablespoon barbecued meat drippings (optional)
- Salt and freshly ground black pepper
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Preparation:
- Place the bacon in a large, heavy pot and cook over medium heat until lightly browned, about 5 minutes. Discard all but 2 tablespoons of the bacon fat.
- Add the onion, garlic and ginger and cook until the onion is golden brown, about 5 minutes. Remove the pot from the heat and stir in the beans, brown sugar, molasses, barbecue sauce, ketchup, Worcestershire sauce, dry mustard, prepared mustard, cider vinegar, pork (if using), and drippings (if using).
- Transfer the beans to a baking dish (an aluminum-foil turkey pan works well).
- Set up the grill for indirect grilling. No drip pan is necessary for this recipe.
- In a gas grill place all of the wood chips in the smoker box and preheat to high; when smoke appears, reduce the heat to medium.
- When ready to cook place the baking pan with the beans in the center of the hot grate, away from the heat, and cover the grill. Smoke roast the beans until thick and richly flavored, about 30 minutes. Season with salt and pepper to taste and serve at once.
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