Steven Raichlen's Barbecue! Bible


Smokehouse Beans

Adapted from Steven Raichlen's BBQ USA


  • Yield: Serves 6 to 8 as a side dish
  • Method: Hot smoking
  • Equipment: Weber Smokey Mountain smoker; hickory wood
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  • 6 ounces bacon, cut into 1/4-inch slivers
  • 1 large onion, finely chopped (about 2 cups)
  • 3 cloves garlic, minced
  • 2 15-ounce cans great northern or kidney beans, drained and rinsed in a colander
  • 1 15-ounce can black beans, drained and rinsed in a colander
  • 1/3 cup packed dark brown sugar, or to taste
  • 1/4 cup molasses, or to taste
  • 1/4 cup your favorite barbecue sauce
  • 1/4 cup ketchup
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 1 tablespoon dry mustard
  • 2 tablespoons cider vinegar, or to taste
  • 1/2 teaspoon liquid smoke
  • 1/2 cup beer or water, or more as needed
  • Salt and freshly ground black pepper

Step 1: In a heavy pot, cook the bacon over medium heat to render the fat, about 5 minutes. Discard all but 2 tablespoons fat.

Step 2: Add the onion and garlic and cook until the vegetables are soft, about 5 minutes. Stir in the beans, sugar, molasses, barbecue sauce, ketchup, worcestershire sauce, mustards, vinegar, and liquid smoke. Add salt and pepper to taste.

Step 3: Set up your smoker following the manufacturer’s instructions and preheat to 225 degrees. Add the wood as specified by the manufacturer.

Step 4: Smoke the beans, uncovered, until thick and richly flavored, about 2 to 3 hours, stirring occasionally. (Add more beer or water as needed if beans seem too dry.)

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BBQ USA

Steven Raichlen, a national barbecue treasure and author of The Barbecue! Bible, How to Grill, and other books in the Barbecue! Bible series, embarks on a quest to find the […]

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