A flavorful and smoky take on traditional baked beans, enriched with molasses, barbecue sauce, and a hint of smoke from the smoker.
Ingredients: 4 cans 15 oz each of navy beans, drained and rinsed. 1 cup barbecue sauce. 1/2 cup ketchup. 1/4 cup molasses. 1/4 cup brown sugar. 1 tablespoon Dijon mustard. 1 tablespoon apple cider vinegar. 1 teaspoon smoked paprika. 1 teaspoon garlic powder. 1/2 teaspoon black pepper. 1/2 teaspoon onion powder. 1/4 teaspoon cayenne pepper. 1/2 cup diced bacon or smoked sausage. 1/2 cup diced onion. 1/4 cup chopped fresh parsley for garnish.
Instructions: Set the temperature of your smoker to 225F 107C. The navy beans, ketchup, molasses, brown sugar, Dijon mustard, apple cider vinegar, smoked paprika, garlic powder, black pepper, onion powder, and cayenne pepper should all be combined in a big bowl. Blend thoroughly. Cook the bacon or smoked sausage in a skillet over medium heat until browned. Cook the chopped onion until it becomes tender. Combine the beans with the bacon and onion mixture in a bowl and stir to mix. Spoon the bean mixture into a skillet that can be used in the smoker or a disposable aluminum pan. The beans should be bubbling and have absorbed the smoky flavor after two to three hours of smoking the pan in the preheated smoker. Before serving, sprinkle some freshly chopped parsley on top. Savor your mouthwatering Baked Beans with Smoke!
Prep Time: 15 minutes
Cook Time: 180 minutes
Petrus Kirkemus
