Best Barbecued Beans On The Planet Recipe

Ingredients

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• Best Barbecued beans on the Planet shopping list
• thx to:http://www.bbqu.net/season3/305_4.html#barbecued_beans shopping list
• Best Barbecued beans on the Planet shopping list
• Method: indirect grilling shopping list
• Serves: 12 to 16 shopping list
• 1 pound smoked brisket or bacon cut into 1/4-inch slivers shopping list
• 1 can (15 ounces) black beans shopping list
• 1 can (15 ounces) dark red kidney beans shopping list
• 3 cans (each 15 ounces) baked beans or pork and beans shopping list
• 1 large sweet onion, finely chopped shopping list
• 1 red bell pepper, cored, seeded, and finely chopped shopping list
• 1 poblano pepper or green bell pepper, seeded and finely chopped shopping list
• 4 cloves garlic, minced shopping list
• 3 to 6 jalapeño peppers, seeded and diced (for hotter beans, leave the seeds in) shopping list
• 2 cups sweet red barbecue sauce (your favorite commercial brand) shopping list
• 1-1/2 cups firmly packed light brown sugar, or more to taste shopping list
• 1/2 cup Dijon mustard, or more to taste shopping list
• 2 teaspoons liquid smoke (optional; see Note) shopping list
• coarse salt (kosher or sea) and freshly ground black pepper shopping list
• You'll also need: shopping list
• 1 large (turkey-size) or 2 medium-size aluminum foil pans; 2 cups wood chips or chunks (preferably pecan or hickory) soaked for 1 hour in hot water to cover, then drained. shopping list
• 1. If using bacon instead of brisket, place it in a large skillet over medium heat and fry until crisp and golden brown, about 5 minutes. Pour off all the bacon fat, saving a few tablespoons for the beans, if desired. shopping list
• 2. Empty the cans of black and kidney beans into a colander and drain. Rinse the beans under cold running water and drain again. Place all the beans (including the baked beans or pork and beans) in a large nonreactive mixing bowl and add the onion, bell and poblano peppers, garlic, and jalapenos and stir to mix. Add the barbecue sauce, brown sugar, mustard, liquid smoke, if using, and brisket or fried bacon and stir to mix. Taste for seasoning, adding more brown sugar and/or mustard as necessary, and salt and black pepper to taste; the beans should be very flavorful. Transfer the bean mixture to the aluminum foil pan or pans. (If you used bacon, you can drizzle a few tablespoons of bacon fat over the beans for extra flavor.) shopping list
• 3. Set up the grill for indirect grilling and preheat to medium-low. If using a gas grill, place all of the wood chips or chunks in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium-low. If using a charcoal grill, preheat it to medium-low, then toss all of the wood chips or chunks on the coals. shopping list
• 4. When ready to cook, place the pan of beans in the center of the hot grate, away from the heat, and cover the grill. Cook the beans until they are thick and richly flavored, about 1 hour. If the beans start to dry out, cover them loosely with aluminum foil. Remove the beans from the grill and let them rest for 15 minutes, then serve. shopping list
• Note: If you cook the beans in a gas grill, you probably won't be able to generate enough smoke for a strong wood flavor. Add the liquid smoke in this case. shopping list