Thursday, September 23, 2010

BBQ Beans


Barbecue (or cowboy) beans are a cookout staple. Whip up a batch to take to your next potluck and make instant friends. No one can pass up smoky, sweet, brisket filled beans, adding a bottle of Shiner to the mix only helps matters.

BBQ Beans
(printable recipe)

3 c dry pinto beans
1/2 onion sliced thin
2 garlic cloves, minced
1 c dark brown sugar
1/4 c molasses
1/4 c honey
1 bottle Shiner bock
3 tbsp. worcestershire
1 can diced tomatoes
1 tsp. liquid smoke
2 tbsp. hot sauce
2 tsp. paprika
1/4 tsp. cayenne
1 tsp. garlic salt
1 c bbq sauce
salt & pepper to taste
10 slices bacon OR butt-end of a smoked brisket

Soak the beans in twice as much water overnight. The next day drain off the beans and cover with water in a large stockpot. (keep covered by 1-2 inches of water while cooking) Boil 45 minutes or until beans are tender. While these are cooking prepare the sauce, combine all remaining ingredients except the bacon / brisket in a saucepan. Simmer 20 minutes over low heat. Chop the brisket if using. (I prefer it over the bacon)


When the beans are done drain them and pour off into a crockpot. If you choose to use bacon I like to layer the beans and bacon in the crockpot then pour the sauce over. If you use brisket as I did, just add it all in and stir the whole thing up. Turn the crockpot on low for a few hours until the bacon is cooked or until ready to serve.


These beans are right at home next to a hamburger, steak, or any smoked meat. Layer in sliced fresh jalapeno with the bacon (or brisket) to spice things up a bit if you like.

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