Smoked Baked Beans
The Most Delicious Smoked Baked Beans
Rated 5.0 stars by 1 users
Prep Time
<10 minutes
Cook Time
4 hours
Beans are a top 5 favorite food of mine. In fact, I like beans so much that I'm in a bean club. Rancho Gordo grows the best beans I've ever eaten, and we used their cranberry beans in this recipe. These beans are so simple, but they turn heads they're so good. I like to serve with sourdough bread and jalapeno coins.
Make these beans and you'll be changed. This is a riff on the "Southern Baked Beans" recipe in the "Cool Beans" cook book by Joe Yonan, which happens to be one of my favorite cook books.
Ingredients
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1 lb dried cranberry beans or navy beans — preferably from Rancho Gordo
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1 medium yellow onion, finely shopped
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⅓ cup liquid aminos or tamari
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2 tablespoons tomato paste
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1 tablespoon shitake mushroom powder (optional, but a great add)
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1 teaspoon Spanish smoked paprika
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1 teaspoon black pepper
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1 teaspoon dry mustard powder
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1/8 teaspoon chipotle powder
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Water
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Sourdough bread
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(for garnish) Jalapeno, cilantro, cotija cheese
Directions
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Place beans in a pot with 4 cups of water and bring to a boil
While the beans are coming to a boil, set your smoker up to 275 degrees F
Once boiling, reduce to a simmer and simmer for 15 minutes
Add in all the other ingredients to the pot (except bread and garnish) and stir together
Once mixed, move your pot to the smoker
Stir your pot every 30-45 minutes to introduce more smoke in to your beans
After 4 hours, if beans aren’t tender, simmer on the stove until fork tender
Add water as needed to keep the beans covered
Salt to taste
Garnish with jalapeno coins, cilantro, cotija cheese and serve with sourdough bread
Eat B.B.Q. Live Forever