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Hello everyone, I'm Cindi, aka "domestic goddess", and I consider myself to be a country girl at heart. I'm also a mother to 3 daughters, and I have 1 granddaughter. Being a country gal, I enjoy preparing down-home country meals for my family. I also enjoy sharing recipes with others, collecting cookbooks, reading about the paranormal, and spending time with my family.

Thursday, April 27, 2017

Smoked Baked Beans

These are "the best" baked beans you will ever have, and this recipe does make a lot of beans. Leftovers taste wonderful, whether reheated or served cold.

Smoked Baked Beans

2 lbs. bacon, cooked and crumbled
2 (15 oz.) cans black beans, drained and rinsed
2 (15 oz.) cans dark red kidney beans, drained and rinsed
2 (28 oz.) cans Bush's Best Maple Cured Baked Beans (undrained)
1 large onion, finely chopped
1 red bell pepper, seeded and finely chopped
1 green bell pepper, seeded and finely chopped
6 large cloves garlic, minced
3 to 4 jalapeños, diced (See *Note)
3 cups Sweet Baby Ray's Original Barbecue Sauce
2 cups firmly packed light brown sugar
3/4 cup Dijon Mustard
Pinch freshly ground black pepper

Place all ingredients in a 7-quart cast iron Dutch oven.

Place cast iron Dutch oven in a smoker, and cook uncovered for 4 hours.

Serves beans while they're hot.

Once cooled, refrigerate any leftovers.

Reheat leftover beans on top your stove, or in the microwave.

These beans also taste good if served cold the next day.

*Note: When my daughter prepares these beans, she doesn't remove the seeds from the jalapeños, but you could if you prefer your beans with less heat (taste-wise). Our family doesn't think the beans are too hot (taste-wise) with the seeds left in.

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