bbq beans made from dried beans help !!!!

[Trunks]

i have a few packages of dried great northern and navy beans..

i am smoking few racks of ribs tomorrow and want to make beans to go with it. i plan on soaking the beans overnight but have no idea what to do with them !

please help me with a recipe, i searched on here and know of wampus but dont have the fatty and a few other things.

help me out if you can


thanks

 

[TedW]

Your first hurdle is re-hydrating your beans, and there are all sorts of methods. Different roads, but they can all get you to Rome.

I use distilled water (RO, actually) and a small amount of salt and soak for 12 hours. Then rinse and simmer (small amount of salt) for 90-120 min or whenever they're done.

If you have hard water, then some salt helps the soak. If you have normal or soft water, the salt is less helpful.

Salt will delay the softening in either case, but is thought to produce a hydrated bean that isn't over-swollen.

Different beans may take different amounts of time to hydrate. I have a hard time with mixed beans for that reason. An older bean will take longer to hydrate, too

 

[Seefyre]

After an overnight soak in water, I like to use the pressure cooker for a 15 minute cook.

No salt for us, the municipal water supply here has plenty of hardness.....

Make sure the beans go into the smoker the texture you would like them or the slightest bit firm, they won't soften a ton in the smoker.

Good luck

 

[TedW]

If the water is hard, you would benefit from salt to counteract the Ca and Mg.

http://www.seriouseats.com/2016/09/salt-beans-cooking-soaking-water-good-or-bad.html

https://christopherkimball.wordpress.com/2009/04/30/cooking-beans-101/

 

[Trunks]

Ok thanks but what next

Need help with recipe

 

[TedW]

Keri's Hog-Apple Baked Beans - (with a couple mods like the Apple Butter and little less sugar)

3 or 4 slices bacon, diced
6 1/2 C Soaked Beans
1/2 C BBQ Sauce
1 lb. smoked leftover smoked pork or beef
1 cup apple butter
1 medium onion, chopped
1/2 green pepper, chopped
1/2 c. brown sugar
2 Tbsp. Worcestershire sauce
2 Tbsp. Mustard (prepared)
1 tsp chipotle or cayenne powder
1 tsp BBQ rub

Brown bacon, and sauté onion and green pepper in bacon grease.

Mix in remaining ingredients. I toss on the grill, indirect, in a big cast iron pot for 2-3 hours, adding a little water and stirring as I go. I don't like it to dry out much. Smoke flavor folds in nicely

 

[1buckie]

If you have a sweet onion around, chop that up about the same size as the beans....same if you happen to have or can get sweet peppers (red / orange bells)

If your cooker will work for it, stick the pan UNDER the meat....

Dripping the ribs into the beans creates a great extra flavor & juices them up real good.....

In lieu of a fatty, maybe just chunk up some sausages or any pork leftover meat to small pieces.....I'll also add granulated garlic & a BIG dollop of honey to the pan.....ribs produce just about the right amount of drip for a half pan like above......have a great cookup !!!!

 

[RL Reeves Jr]

If you have a sweet onion around, chop that up about the same size as the beans....same if you happen to have or can get sweet peppers (red / orange bells)

If your cooker will work for it, stick the pan UNDER the meat....

Dripping the ribs into the beans creates a great extra flavor & juices them up real good.....

In lieu of a fatty, maybe just chunk up some sausages or any pork leftover meat to small pieces.....I'll also add granulated garlic & a BIG dollop of honey to the pan.....ribs produce just about the right amount of drip for a half pan like above......have a great cookup !!!!

You're killing me. That looks unreal, can't do the honey with the beans but everything else is on point

 

[buckhorn_cortez]

Before you do anything, dump the beans into a colander and go through them looking for small stones. I find at least one stone every couple of bags, and you don't want to find the stone while you're eating the beans.

 

[Ham14]

Put a can of peaches chopped up with syrup, small jar of pimentos, 1/4 cup ketchup, 3 tbsp mustard, 1/4 cup brown sugar, 1/4 cup maple syrup, chopped up onion, season with your favorite rub, on top layer it with bacon strips, put that in the smoker and cook till tender. You can always throw some bell pepper if you like. Just make sure you have enough liquid to cook in if you need more add a touch of water. Some will add some BBQ sauce if you like.

 

[Trunks]

I might do this Sunday and smoke a fatty tomorrow so I'll have everything needed.

Man I can't wait

 

[EricD]

There was a post about soaking beans....check out this thread, some interesting information in there..http://www.bbq-brethren.com/forum/showthread.php?t=202838
Specifically this article: http://www.latimes.com/food/dailydish/la-dd-dont-soak-dried-beans-20140911-story.html#page=1

 

[LYU370]

Find your favorite bean recipe and just substitute the re-hydrated beans for the canned beans. I do a variation of Myron Mixon's peach beans.

 

[cyberstrategist]

Salt will delay the softening in either case, but is thought to produce a hydrated bean that isn't over-swollen.

The beans will actually split their skins when the over hydrate.

 

[TedW]

The beans will actually split their skins when the over hydrate.

Right. The sale counters that. Salted beans don't over-swell

This was pointed out above and is a great read http://www.latimes.com/food/dailydish/la-dd-dont-soak-dried-beans-20140911-story.html#page=1