Baked beans

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SmokinM

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Good afternoon, I'm gonna be smoking ribs tomorrow and would like to cook some beans underneath the ribs to catch those drippings.

Does anyone have any recipes they would like to share?

Thanks
 
Here's what I've been doing for the last couple of years, simple but delicious.
I buy Bush's been original, Sam's club has it in a 4 or 5 pound can for something like six bucks. In a skillet dice up a pound of bacon and a large onion, drain grease add to beans in a Dutch oven. Add a generous squirt of ketchup and yellow mustard, a generous helping of brown sugar and several tablespoons of molasses and a tablespoon of minced garlic. Stir it all together and put on smoker under some pork of some kind, stir every thirty minutes or so, it soaks up smoke from my stick burner and gods own pork juice from above.
Good luck
Mike
 
I'll just say I hardly ever follow a recipe exactly. I've been making a version of Myron Mixon's peach beans for a while to good reviews. Recently have made Mike Mill's 17th St. BBQ Pit beans, also pretty darned good. Another one I want to try is Keri's Hog Apple Beans, as I've heard those are pretty tasty as well.
 
I make myrons beans to. I add extra stuff to kinda make it mine I guess lol.
 
Thank you all for the recipes. Would you happen to know the photo of the beans recipe that has three different type of beans in it? Thanks
 
Here is my go to.

Big John's baked beans:

Two big cans of pork & beans or 3 small cans. Bush's are the best but any will work.
One large onion chopped fine
One bell pepper chopped fine
One smoked naked fattie chopped up
One big tablespoon of minced garlic
Two tablespoons of Dominator or Secret Weapon
1/3 cup of brown sugar or sorghum syrup
1/3 cup of Blues Hog Original sauce

Put it in a foil pan and mix it all up good.
Cook it on the top rack of the smoker for 2-3 hours uncovered and stir it about once an hour to mix the top smoky layer in. I look for the onions and peppers to get tender and some of the bean juice to thicken up.
 
SmokinM said:
Thank you all for the recipes. Would you happen to know the photo of the beans recipe that has three different type of beans in it? Thanks
Click to expand...
I always put at least three different beans in any bean recipe I make. Red, black, white, pink, pinto, bush's, etc... Only ones I don't use are lima beans, I think they are too big.
 
My own experience is that things get very salty in the drip pan with the runoff from my rub, so I don't put any in the beans until the end.
I've also screwed up on the water and scorched the brown sugar.....so don't do that either. ;-)
 
I buy a couple large cans of Bush's baked beans. Fry up some bacon and remove. Dice up a green pepper, jalapeño pepper (maybe two depending on my mood), onion and sauté in the bacon grease until they just begin to soften. Then I combine the peppers, onion and bacon with the beans. Add a handful off brown sugar, ketchup and mustard. Then I add a can or two of pineapple pieces and throw on the smoker. If I'm doing ribs I'll also throw cut up rib tips and throw in.
 
I start with a ratio of 3 cans baked beans, 1 can black beans and 1 can red kidney. Then add all the other stuff, onion, garlic, red bell pepper, poblano, jalapeno, brown sugar, homemade bbq sauce, leftover bbq'd meat, S&P and whatever else I feel like throwing in there. Then into the smoke bath for a few hours.
 
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