Denny O’s Saweet Heat Smoked Beans

  • Canning

    Denny O’s Saweet Heat Smoked Beans
    Adapted from “DUTCH’S WICKED BAKED BEANS”
    (Beans that will even make Chili Heads happy)

    6-8 strips of bacon cut into 1/2 inch squares (I use 12 thick cut “Wrights” brand of bacon from Sam’s, or my own)
    1/2 Medium onion, diced (I use one whole large sweet yellow onion)
    1/2 Bell pepper, diced ( I use a whole yellow orange or red)
    1 - 2 Jalapeno Peppers, diced (seeding is optional) (I use 2 Poblano peppers, rib and seeds about 1/2 removed and a couple of jalapeño peppers seeds and ribs removed)
    1 - 55 ounce can Bush’s Baked Beans (2 smaller cans in home style and or other)
    1-8 ounce can of pineapple chunks, drained (Doles Crushed Pineapple not drained)
    1 Cup Brown Sugar, packed (1-/1/2 Cup)
    1 Cup ketchup (1-/1/2 Cup ketchup plus a1/4 ish cup of Denny O’s BBQ Swauze)
    1/2 - 1 Tbs. dry (ground) mustard (1/4 to 1/2 of the .45oz Tones little round container)

    Sauté bacon pieces in fry pan until slightly crispy and remove from pan with a slotted spoon. Sauté onion, bell pepper, poblano and jalapeno peppers until tender.

    In a large mixing bowl combine beans, pineapple, brown sugar, ketchup and dry mustard. Stir in bacon pieces and vegetables. Pour into a (10x12x4" aluminum baking pan, aka a half steam table pan. this will be about 1/2" from the rim of the pan.) While mixing if things look dry, add additional ketchup 1/4 -1/2 cup at a time.

    Place in a 220-250° smoker for 2 1/2 - 3 hours Make sure temperature of the baked beans reaches 160° or place in a 350° oven and bake for 1 hour stirring about every 45 minutes to an hour.

    NOTE: If you are making these beans as a side dish for Kansas City style pork ribs, smoke the removed skirt meat for 1-1 1/2 hours, then dice the skirt meat and stir into the Baked Beans (in addition to the bacon.)

    DISCLAIMER

    (With the Poblano and Jalapeno pepper added to the dry mustard these beans have the potential for some MAJOR heat. Taste as you mix to judge the heat factor!) CAUTION should be exercised when feeding these beans to small children and/or the elderly.

    To make this recipe Family Friendly, omit the Jalapeno pepper and the dry mustard.
    (NOTE: cut this in ½ or to 1/3 way too much for 2 including leftovers!)
    (Lightly sprinkle rib rub after tasting for heat, not knowing how hot the pepper or the mustard is)
    (Also added Honey squirted over the top and then drizzle molasses lightly and stirred in.)
    Dutch’s original recipe is in black, (My additions are in red and with-in parenthesis,)
    Denny O

  • Sous Vide Team Blue Power User Regular Contributors

    DennyO Love your disclaimer. It always amazes me about the level of “heat” people can accept. Some dishes just aren’t the same or as good without the “heat”. Now, I know why I don’t like eating at most restaurants because they have to curtail the “taste” (including some herbs) to the general public. I could understand if you were using ghost and habanero peppers. But, poblanos and jalapenos? To each their own. I also like your side notes of what portions YOU use.

  • Big Green Egg Team Blue Regular Contributors Cast Iron Power User

    DennyO this looks like one that I have to try!!!

  • Team Orange Canning Green Mountain Grill

    DennyO Man those sound great. Have to give them a try. Thanks for posting the recipe.

  • Team Blue Big Green Egg Masterbuilt Canning Kamado Joes Regular Contributors

    DennyO looks solid I’ll give it a whirl. Thanks


  • DennyO these sound awesome thanks for the recipe

  • Canning

    Thanks Chefs! They are addictive, just solidly different from the normal baked beans.
    Thanks for the thumbs up, I appreciate it.

Suggested Topics


Community Statistics

15
Online

15.9k
Users

3.5k
Topics

42.2k
Posts

About Meatgistics

Meatgistics is brought to you by Walton's (waltonsinc.com). Meatgistics is a community site, knowledgebase, forum, blog, learning center, and a sharing site. You can find help and ask questions about anything related to meat processing, smoking and grilling meats, plus a whole lot more. Join Austin & Jon from Walton's and sign up for our Meatgistics community today.
Change Text Size