Quick And Smoky Baked Beans

Serves: 6
Total Calories: 258


4 ounces bacon, cut into 1/4-inch slivers
2 cups onions, finely chopped
3 cloves garlic, minced
1 tablespoon ginger, freshly grated
2 (15-ounce) cans kidney beans or Great Northern, drained and rinsed in a colander
1/4 cup brown sugar, dark, firmly packed
1/4 cup molasses
1/4 cup barbecue sauce
1/4 cup ketchup
2 tablespoons Worcestershire sauce
1 tablespoon dry mustard
1 tablespoon mustard
1 tablespoon cider vinegar
1 to 2 cup smoked pork or barbecued, or ham or brisket (optional)
1 tablespoon barbecued meat drippings (optional)
salt and freshly ground black pepper, to taste


1. Set up the grill for indirect grilling. If using a charcoal grill, preheat to medium.

If using a gas grill, place all the wood chips in the smoker box and preheat to high. When smoke appears, reduce the heat to medium.

2. Place the bacon in a large, heavy pot and cook over medium heat until lightly browned, about 5 minutes. Discard all but 2 tablespoons fat.

3. Add the onion, garlic, and ginger and sauté until the vegetables are soft, about 5 minutes. Remove the pot from the heat and stir in the beans, sugar, molasses, barbecue sauce, ketchup, Worcestershire sauce, mustard powder, prepared mustard, vinegar, meat (if using), and drippings (if using). Transfer the beans to a baking dish.

4. When ready to cook, if using a charcoal grill, toss the wood chips on the coals. Place the dish in the center of the grill, away from the flames. Cover the grill and bake the beans until thick, about 30 minutes. Season with salt and pepper and serve.

Serves 6 to 8

Nutritional Facts:

Serves: 6
Total Calories: 258
Calories from Fat: 31

This Quick And Smoky Baked Beans recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.

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