Try this Barbecued Beans recipe, or contribute your own.
Suggest a better descriptionHello, Barbecue Enthusiasts! Barbecued ribs and chicken demand the perfect side service of bubbling baked beans. Todays recipe is a bit of a misnomer, as it is actually prepared in your oven a day or two in advance of your cookout, and the grill is utilized only to reheat the beans and add a little of that smoky essence to your outdoor culinary efforts. Now, you dont have to tell your guests that youre serving two-day-old beans -- let them think youve been working at the grill since the wee hours of the morning just to prepare the perfect barbecue side dish of grilled beans for them tonight. Remember, cooking secrets should be kept secret! Making it look easy is part of the fun. Rinse and sort the beans, making sure to discard any that are shriveled or discolored. Put beans in a large saucepan and cover with water. Bring them to a boil over medium heat, then reduce heat to low and simmer, adding more water if necessary (up to 2 cups) to keep beans covered. Simmer beans until tender, approximately 1 to 1 1/2 hours. Drain beans and reserve the water in the saucepan. Preheat oven to 275-F degrees. In a bean pot or Dutch Oven, layer cooked beans, brown sugar, onions, sorghum or molasses, and meat scraps, making sure to finish the top layer with beans. Stir in soy and Worcestershire sauces, dry mustard, salt to taste, and Liquid Smoke, if desired. Add reserved bean water and up to one additional cup of fresh water to cover the beans. Bake, uncovered, for 5 to 6 hours, making sure to stir occasionally. If beans get too brown, cover loosely with a sheet of aluminum foil. If beans dry out, add a little more water and stir from the bottom of the ovenproof dish. When they are thoroughly cooked, remove them from the oven and let stand to cool. Refrigerate to store. About 30 to 45 minutes prior to finishing the main course of your barbecue, youre going to finish the beans on your prepared moderate- heat grill. Now, its best if you have transferred the beans from your good bean pot or Dutch Oven to a heavy-bottomed saucepan that you never intend to use again for anything but grilled beans (or perhaps an outdoor planter). If you dont want to waste a dish just for grilled beans, take a large can (for example, an empty tin that held stewed tomatoes) that you have painstakingly washed, dried, and saved just for your grilled beans. Spray the can with a non-stick cooking spray and place the beans in the can, then heat the beans on the grill in it. Youll want to stir from the bottom of the can with a wooden spoon to make sure the beans arent sticking and to evenly distribute the heat from the grill. Serve the beans warm with your main course. Kitchen Staff Tip: If youre like most cooks and you dont happen to have burnt ends from your last pork barbecue in the refrigerator or freezer, simply purchase a 1/4-lb portion of smoked ham or a ham slice. Tear or cut up the ham and cook it in a skillet over moderate heat with a dab of butter or margarine, a tablespoon of brown sugar, and your favorite barbecue sauce. Cook it until its browned and gooey, then cool before using in todays recipe. Or, to give it an even more authentic barbecued flavor, cook the ham on the grill with your favorite barbecue sauce, then cut or tear it into small bite-size portions before proceeding with todays recipe as above. Posted to dailyrecipe@recipe-a-day.com by Recipe-a-Day
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Serving Size: 1 Serving (87g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 56 | ||
Calories from Fat: 1 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 61.7mg | 2 % | |
Potassium 28.3mg | 1 % | |
Total Carbohydrate 14g | 4 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 14g | ||
Protein 0.2g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 56
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