Best BBQ Beans on the Planet
This recipe comes from my BBQ USA cookbook and is by far the best BBQ beans recipe I have ever tried
This recipe comes from my BBQ USA cookbook and is by far the best BBQ beans recipe I have ever tried
- 1/2 cup dijon mustard
- 1 pound smoked brisket or crispy bacon , chopped
- 15 ounce can black beans , rinsed and drained
- 15 ounce can dark red kidney beans or pinto beans , rinsed and drained
- 55 ounce can bush's baked beans , don't drain
- 1 large sweet onion , finely chopped
- 1 red bell pepper , cored, seeded, chopped
- 1 green bell pepper , cored, seeded, chopped
- 4 tablespoon garlic minced
- 2 cups sweet red barbecue sauce
- 1 1/2 cups firmly packed light brown sugar
- sea salt , to taste
- freshly ground black pepper , to taste
- liquid smoke , to taste
- Carbohydrate 12.9486043333333 g
- Cholesterol 0 mg
- Fat 0.352578666666667 g
- Fiber 0.532556657528877 g
- Protein 0.578479 g
- Saturated Fat 0.0239919333333333 g
- Serving Size 1 1 Serving (54g)
- Sodium 100.408333333333 mg
- Sugar 12.4160476758045 g
- Trans Fat 0.0341790666666668 g
- Calories 55 calories
Step-by-step
- Mix all ingredients, put in smoker at 220-240 deg F for 4-5 hours or in a crockpot on low for 4-5 hours.
- Stir hourly.
Dijon mustard acts as the chemical anchor in heavy barbecue dishes, cutting through pounds of brown sugar and rendered fat with sharp acetic acid. Without that bracing bite, multi-bean pots easily veer into cloying sweetness. Integrating black beans, kidney beans, and canned baked beans creates varying starch densities that absorb smoke at different rates during a four-hour cooking window.
Pairing and Temperature Control
Heavy, sugar-laden starches require high-acid or lean protein counterparts to balance a plate. Serve these beans alongside salt-crusted pork loin, vinegar-slaw pulled pork, or charred bitter greens like rapini to reset the palate between bites. Maintain smoker temperatures between 220 and 240 degrees Fahrenheit to allow proper bark formation on the chopped brisket or bacon without scorching the sugars on the bottom of the pot. Stirring hourly redistributes the thick sauce and prevents localized hot spots from burning.
- Thin out excessively reduced sauce by stirring in two tablespoons of warm water or apple cider vinegar at the two-hour mark.
- Store leftovers in an airtight glass container for up to four days; flavors concentrate further after refrigeration.
- Reduce added sea salt if using exceptionally salty commercial bacon instead of smoked brisket.
