Barbecued Baked Beansfrom Andrew Scholl and David Joachim's Mastering the Grill
Ingredients:10 ounces dried navy beans or other small white beans, picked over and rinsed
4 ounces thick-cut bacon, chopped
1 small onion, finely chopped
1/3 cup molasses
1 1/4 cups Sweet, Hot, and Sour BBQ Sauce
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
Prep: 10 minutes (plus 5 minutes for sauce)
Grill Tools and Equipment60 pounds of charcoal or about a quarter cord of wood so that the fire can burn gently for about 5 hours Heavy pot, preferably cast iron with a wire handle so it can be hung over the fire.
Heat-resistant grill mitt
This and many other wonderful
recipes may be found in
Andrew Scholl and David Joachim's
Mastering the Grill
from Chronicle Books
1. Put the beans in a large pot and cover with water by 2 inches. Let soak overnight.Tip
2. Heat the grill as directed. Drain the beans in a colander and set aside. Cook the bacon in the same bean pot directly over the heated part of the grill until crisp, about 10 minutes. Add the onion and cook until softened, about 5 minutes.
3. Add the beans and enough water to cover the beans by 1 inch. Stir in the molasses and barbecue sauce. Bring to a boil, then move the pot to the unheated part of the grill and simmer gently, uncovered, until the beans are tender, 4 to 5 hours, stirring now and then and adding hot water as necessary to keep the pan bottom from going dry.
4. Stir in the salt end pepper and serve.
If you don't have enough fuel to cook the beans over an outdoor fire, you can cook them on the stovetop in a Dutch oven or large soup pot. The cooking directions remain the same.
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