Baked Beans with Tangy BBQ Sauce

Category, CuisineDifficultyIntermediate

Yields6 Servings
Prep Time40 minsCook Time3 hrsTotal Time3 hrs 40 mins
 1 can (400g) cannellini beans, rinsed and drained
 ¼ cup water
 2 rashers rindless bacon
TANGY BBQ SAUCE (ONLY 1 CUP REQUIRED FOR THE RECIPE)
 2 tbsp vegetable oil
 ½ brown onion, diced
 1 garlic clove, crushed
 1 jalapeno, cored, seeded and diced
 1 cup tomato sauce
 1 cup water
 ¼ cup Whiskey
 3 tbsp apple cider vinegar
 3 tbsp Worcestershire sauce
 3 tbsp brown sugar
 2 tbsp fresh lemon juice
 2 tbsp treacle
 2 tbsp American style mustard
 1 tsp dry mustard powder
 ½ tsp Tobasco sauce (optional)
 Salt, to taste
1

For the tangy barbecue sauce: Heat the oil in a small saucepan over low heat. Add the onion, garlic, and jalapeño and cook until softened, about 5 minutes. Stir in the remaining sauce ingredients. Bring to a boil, and then reduce the heat to low and let the sauce simmer, uncovered, until thickened, about 10 minutes. Stir often to prevent the bottom from sticking or burning. Remove the sauce from the heat and set aside to cool for 10 minutes. Once the sauce has cooled, process the sauce in a blender until smooth.

2

Set up the smoker for indirect cooking over very low heat (100° to 130°C).

3

Place the beans in a small aluminum drip pan. Add the cooked, chopped bacon to the beans.

4

Pour 1 cup of the tangy barbecue sauce and ¼ cup of water over the beans and bacon and mix well. Once the smoker has reached the desired temperature, add two Weber Firespice apple or hickory wood chunks (or a combination of both) to the charcoal.

5

Once the barbecue has started smoking, place the drip pan with the beans on the cooking grill, close the lid, and cook over indirect very low heat for 3 hours. Stir the beans every hour.

Ingredients

 1 can (400g) cannellini beans, rinsed and drained
 ¼ cup water
 2 rashers rindless bacon
TANGY BBQ SAUCE (ONLY 1 CUP REQUIRED FOR THE RECIPE)
 2 tbsp vegetable oil
 ½ brown onion, diced
 1 garlic clove, crushed
 1 jalapeno, cored, seeded and diced
 1 cup tomato sauce
 1 cup water
 ¼ cup Whiskey
 3 tbsp apple cider vinegar
 3 tbsp Worcestershire sauce
 3 tbsp brown sugar
 2 tbsp fresh lemon juice
 2 tbsp treacle
 2 tbsp American style mustard
 1 tsp dry mustard powder
 ½ tsp Tobasco sauce (optional)
 Salt, to taste

Directions

1

For the tangy barbecue sauce: Heat the oil in a small saucepan over low heat. Add the onion, garlic, and jalapeño and cook until softened, about 5 minutes. Stir in the remaining sauce ingredients. Bring to a boil, and then reduce the heat to low and let the sauce simmer, uncovered, until thickened, about 10 minutes. Stir often to prevent the bottom from sticking or burning. Remove the sauce from the heat and set aside to cool for 10 minutes. Once the sauce has cooled, process the sauce in a blender until smooth.

2

Set up the smoker for indirect cooking over very low heat (100° to 130°C).

3

Place the beans in a small aluminum drip pan. Add the cooked, chopped bacon to the beans.

4

Pour 1 cup of the tangy barbecue sauce and ¼ cup of water over the beans and bacon and mix well. Once the smoker has reached the desired temperature, add two Weber Firespice apple or hickory wood chunks (or a combination of both) to the charcoal.

5

Once the barbecue has started smoking, place the drip pan with the beans on the cooking grill, close the lid, and cook over indirect very low heat for 3 hours. Stir the beans every hour.

Baked Beans with Tangy BBQ Sauce
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