| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Dutch | Beans | 1 | Servings |
INGREDIENTS
| 1 | lb | Navy or pinto beans |
| 1/4 | ts | Baking soda |
| 4 | c | Tomato juice |
| 2 | c | Dark brown sugar |
| 2 | tb | Minced onion |
| 2 | ts | McCormicks Bon Appetit; Whatever this is… |
| 1 | ts | Vanilla extract |
| 1 | ts | Prepared horseradish |
| 1/2 | ts | Ground mustard |
| 1/4 | ts | Ground cloves |
| 1/8 | ts | Cardamom |
| 1/8 | ts | Ground black pepper |
| 8 | sl | Bacon; 1 inch pieces |
INSTRUCTIONS
This was reprinted in Texas Co-op Power magazine. They print recipes every month. This is a McCormick & Schilling recipe for baked beans using dry beans. I modified it to cook on the smoker instead of in the oven. Enjoy! Pick over beans to remove stones and empty skins. Place in large bowl with cold water and soak overnight. Drain and rinse thoroughly. Place in a Dutch Oven or large saucepan. Cover with fresh water and add baking soda. Heat to boil, reduce heat, cover and simmer 35 minutes. Drain and rinse under cold water. Place beans in 3 quart casserole or bean pot, smokeproof. Here is where I differ from the original recipe. The recipe says the oven at 300F, I go to the smoker at 250F. Bring smoker to 250F or so. Place remaining ingredients in large bowl and stir to combine. Pour over beans and stir. Bake 5 hours or until beans are tender. You can cover the pot if you like, but you'll get a nice smoky flavor if you leave uncovered for most of the cooking time then cover with foil or a lid. If the beans on top become dry, add a small amount of hot water. A lot of effort but worth it, or you can just buy a can of cheap pork and beans and season the same way, They come out just as good. Recipe by: McCormick & Schilling Posted to bbq-digest by "Garry Howard" <garry@netrelief.com> on Oct 29, 1998, converted by MM_Buster v2.0l.
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