Are you ready to take your BBQ game to the next level? Look no further than Choosy Beggars Smoky BBQ Baked Beans Recipe. This recipe packs a punch in both taste and nutrition, making it the perfect addition to any backyard gathering or family meal.
Everyone loves a good baked beans recipe, but this one adds an exciting twist with its smoky and tangy flavors. The combination of adobo sauce, chili pepper, and cumin powder gives these baked beans a complex and bold taste that will have everyone coming back for more.
But this recipe isn’t just delicious – it’s also packed with nutritional value. The navy beans used in this dish are high in fiber and protein and provide lasting energy throughout your day. Plus, the all-natural ingredients ensure that you can indulge in this savory treat guilt-free.
So whether you’re looking to impress your guests at your next BBQ or just want to up your at-home cooking game, the Choosy Beggars Smoky BBQ Baked Beans Recipe is the perfect choice. Get ready to savor each and every bite of this ultimate comfort food classic with a smoky twist.
Why You’ll Love This Recipe
Step right up, foodies and barbecue enthusiasts! You’re in for a treat with the Choosy Beggars Smoky BBQ Baked Beans Recipe. Why will you love this recipe, you ask? Well, let me tell you.
First of all, these smoky baked beans taste better than any store-bought or canned baked beans you’ve ever had. Imagine that rich and deep flavor of traditional Boston baked beans but with a smoky twist that adds complexity and depth to each bite. They’re the perfect complement to your favorite barbecued meats, whether it’s pulled pork, smoked brisket or meatballs.
But what makes this recipe even more special is its versatility. Serve it as a side dish at your big family feast or backyard party where it’s sure to please a crowd of up to 20 people; mix it up in a potluck or picnic gathering as an easy-to-transport dish; pack them for lunch or enjoy them for breakfast as leftovers – there’s no wrong time to indulge in a bowlful of these ultimate baked beans.
But wait, there’s more! This recipe requires minimal hands-on time and uses simple ingredients easily found in your kitchen pantry, such as kosher salt, cumin powder, adobo sauce, garlic cloves, Worcestershire sauce, maple syrup and yellow mustard – plus the beloved brown sugar which gives the beans their signature sweetness. You won’t have to slave away in the kitchen to get the perfectly smoked and oily texture of these smoky baked beans.
And if you’re still not convinced on why you’ll love this recipe so much, perhaps knowing that each serving packs only 220 calories but is also high in fiber and protein would do the trick. Want to make it even more nutritious? Swap out the smoked pork hock for cooked pinto beans for a vegetarian alternative that tastes just as great.
So what are you waiting for? Whip up a batch of Choosy Beggars Smoky BBQ Baked Beans Recipe tonight and experience smoky barbecue goodness like never before!
- 1lb dried navy beans
- 1 smoked pork hock (1 pound size)
- 2 bay leaves
- 1 can (28 oz) of crushed tomatoes
- 1 cup bbq sauce (I prefer Sonny’s BBQ Sauce, but feel free to use your favorite)
- 1/2 cup brown sugar
- 1/4 cup Worcestershire sauce
- 1/4 cup maple syrup
- 2 tbsp. red wine vinegar
- 2 tbsp. blackstrap molasses
- 1 tbsp. yellow mustard
- 2 garlic cloves, minced
- 1 tsp. chili pepper (more or less depending on taste)
- 1 tsp. allspice
- 1 tsp. cumin powder
- 2 tbsp adobo sauce
The key ingredient in this recipe is the smoked pork hock, which adds a depth of flavor and richness to the beans. The acidic tomato component comes from the crushed tomatoes, while the sweetness is provided by the combination of brown sugar and maple syrup. Worcestershire sauce, yellow mustard and red wine vinegar add a tangy, complex flavor profile that will make your taste buds dance with joy!
The Recipe How-To
Let’s dive into the nitty-gritty of making these Choosy Beggars Smoky BBQ Baked Beans. This recipe has multiple steps, but I promise you it is worth the effort.
Step 1: Preparing the Dried Beans
First things first, I’ll gather the ingredients and rinse 1 pound of dried navy beans under running water, making sure to remove any impurities. Then, I will soak them overnight in a large pot filled with enough water to cover 2 inches above the beans.
Step 2: Cooking the Beans
The following day, once my beans have soaked up all the water, drained and rinsed them again, I will add them to a heavy pot with 1 smoked pork hock and 2 bay leaves, and enough water to cover the beans completely.
I’ll cover the pot with the lid and bring it to boil for 10 minutes on high heat, then reduce heat to medium-low and simmer for about 1-2 hours until beans are tender but not mushy.
Step 3: Making the Sauce
While waiting for my beans to cook, I will make my BBQ sauce by combining 1/2 cup brown sugar, 1/4 cup Worcestershire sauce, 1/4 cup maple syrup, 2 tablespoons red wine vinegar, 2 tablespoons yellow mustard, 3 minced garlic cloves, 3/4 cup crushed tomatoes, 1 tablespoon adobo sauce, 1 tablespoon chili powder, 1 tablespoon ground cumin and a pinch of allspice in a bowl.
I’ll stir these ingredients together until the sugar dissolves completely.
Step 4: Combining Everything
Once my beans are cooked through, I will discard the pork hock and bay leaves. I’ll turn off the stove and add in my prepared BBQ sauce to the pot of beans. Gently mix everything together so that each bean is coated with flavorful sauce.
Step 5: Baking in The Oven
I’ll carefully transfer everything into a baking dish or dutch oven [^1], cover it with foil or lid [^2] . Baking takes around 2-3 hours at 325F [^3] , although some people prefer to bake their beans for longer to get a thicker consistency [^4] . And there you have it- deliciously sweet & smoky baked beans!
[^1]: “Make sure your baking dish or dutch oven can withstand high oven temperature.”
[^2]: “No lid? No problem! Simply cover your baking dish with a piece of foil using oven-safe kitchen gloves.”
[^3]: “For crunchy toppings lovers like me, sprinkle some bacon bits or bread crumbs over your baked beans before putting them in the oven!”
[^4]: “Adjust cook time according to personal preference.”
Step 6: Garnishing
Substitutions and Variations
One of the great things about the Choosy Beggars Smoky BBQ Baked Beans Recipe is its versatility – it’s easy to make substitutions and variations to tailor it to your specific preferences. Here are a few ideas:
– For a vegetarian version, simply omit the smoked pork hock and use vegetable broth instead of chicken broth. You can also add some chopped veggies like carrots or celery for extra flavor.
– If you don’t have adobo sauce on hand, try using chipotle peppers in adobo sauce instead. Or, if you want a milder flavor, substitute with regular tomato sauce.
– For a spicier version, add more chili pepper powder or diced jalapeno peppers. And if you prefer a milder flavor, reduce the amount of chili powder or omit altogether.
– Brown sugar can be substituted with maple syrup, honey, or molasses for a different taste. If you prefer a less sweet flavor profile, reduce the amount of brown sugar or omit completely.
– Worcestershire sauce adds depth and complexity to the recipe, but you can substitute with soy sauce or tamari if needed.
– Instead of navy beans, try using pinto beans or black beans for a different texture and taste. You can also use canned beans instead of dried beans if pressed for time.
Whatever substitutions or variations you choose to make, keep in mind that the Choosy Beggars Smoky BBQ Baked Beans Recipe is highly adaptable and forgiving. So don’t be afraid to experiment and make it your own!
Serving and Pairing
Once you’ve made these Choosy Beggars Smoky BBQ Baked Beans, the next step is to serve them up and enjoy them to the fullest. Luckily, there are plenty of ways to do so!
I recommend serving these smoky baked beans hot and fresh from the oven, as they taste best this way. They’re also great for large gatherings, as one recipe can feed up to 20 people. Pair them with other classic BBQ dishes like pulled pork or smoked brisket for a meal that will be remembered by all.
If you’re looking for a vegetarian option, try adding in some pinto beans to make a bean barbecue recipe that is equally flavorful and satisfying. You can also pair these beans with a refreshing side salad, cornbread, or mashed potatoes.
For a fun twist on traditional Boston baked beans, try making “beggars purse” recipes by stuffing the smoky meatballs made with this baked beans recipe inside puff pastry or filo dough.
As for beverage pairings, you can’t go wrong with a cold beer or sweet tea. But if you want something a little more unique, try pairing these baked beans with a red wine or even a cocktail that incorporates the brown sugar and maple syrup flavors found in the recipe.
No matter how you choose to serve and pair these Choosy Beggars Smoky BBQ Baked Beans, they’re sure to bring any meal to the next level.
Make-Ahead, Storing and Reheating
If you’re hosting a BBQ party, it’s always a good idea to prepare the Choosy Beggars Smoky BBQ Baked Beans ahead of time. You can make a big batch and store it in the fridge for up to five days, or even freeze it for later use.
To reheat the baked beans, you can either use the microwave or the stovetop. If using the microwave, transfer the beans to a microwave-safe dish and heat them up for about 2-3 minutes (depending on your microwave) until they are heated through. If using the stovetop, place a saucepan over medium heat and add the beans. Stir occasionally until they are heated through.
Keep in mind that the longer you store the baked beans, the thicker they will become due to absorption of liquid by the navy beans. To counter this, add a bit of water or vegetable broth when reheating to restore their original consistency.
Finally, if you have any leftovers that you’re not sure what to do with, be creative! The smoky flavor of these baked beans pairs well with anything from burgers to hot dogs and sandwiches. You can also try adding them to salads or using them as a side for roasted chicken or pork.
Tips for Perfect Results
To ensure that your Choosy Beggars Smoky BBQ Baked Beans Recipe comes out perfectly every time, I have compiled some tips that will help you navigate your way through the cooking process with ease.
Firstly, when it comes to seasoning, don’t be afraid to experiment. The combination of allspice, cumin powder, adobo sauce, chili pepper, and garlic cloves is already quite flavorful. Adding a little extra brown sugar or Worcestershire sauce can go a long way in enhancing the overall taste of the dish.
Secondly, avoid using blackstrap molasses substitutes for this recipe. Blackstrap molasses is a key ingredient, and a substitute could alter the flavor and consistency of the beans.
Thirdly, allow enough cooking time for the dried navy beans to soften up. This takes about 5-6 hours on high heat or 7-8 hours on low heat. Patience pays off here – the beans will turn out perfectly tender and delicious.
Fourthly, using smoked pork hock adds a smoky flavor to the baked beans that cannot be replicated by any other ingredient. However, if you are unable to find smoked pork hock or prefer not to use it, pulled pork or even smoked brisket can be used as a substitute.
Fifthly, remember to remove the bay leaves before serving. Bay leaves are used primarily for their aroma and flavor but are not meant to be eaten.
Lastly, for those who like their baked beans with a slightly sweeter taste profile, consider adding yellow mustard or maple syrup as a sweetener. This will add an interesting depth of flavor to your dish and make it taste better than traditional Boston baked beans.
Incorporating these tips into your cooking routine will ensure that you have perfectly cooked Choosy Beggars Smoky BBQ Baked Beans every single time!
As with any recipe, there might be some questions or concerns that come to mind while preparing Choosy Beggars Smoky BBQ Baked Beans. In this section, I will address the most common FAQs and share my expertise on how to achieve the perfect results every time. Keep on reading to find out more!
What to add to canned baked beans to make them taste better?
For this recipe, we’re going to be working with some savory ingredients, including bacon, onion, molasses, spicy brown mustard (although yellow mustard can be used as a substitute), Worcestershire sauce, brown sugar, and ketchup. While not necessary, a teaspoon of apple cider vinegar can be added for a slight tangy flavor. Get ready for some serious flavor!
How many pounds of baked beans do I need to feed 20 people?
When serving a crowd of 20 people, it’s recommended to use around 3 ½ lbs of dry beans or approximately 8 cans of navy or northern beans. This ensures that there’s enough to go around without any leftovers.
How can I make cheap baked beans taste better?
Adding a touch of sweetness to your baked beans can really enhance the flavor. Brown sugar, honey, and maple syrup are great options to achieve this. Just remember to start with a small amount, such as a couple of teaspoons, and adjust to your personal taste from there.
For those who prefer a bit of heat in their baked beans, sriracha sauce, hot sauce, chopped hot peppers, and cayenne pepper can do the trick. Experiment with different amounts to see which heat level suits you best. I personally enjoy a bit of spiciness in my baked beans for an added kick.
What’s the difference between Boston baked beans and regular baked beans?
When it comes to baked beans, there are different variations in terms of ingredients and methods used. While some recipes use brown sugar to add a sweet taste to the tomato-based sauce, others opt for using molasses to add a distinct and flavorful taste to the dish, such as in the case of Boston baked beans.
In conclusion, the Choosy Beggars Smoky BBQ Baked Beans Recipe is unlike any other. With its combination of savory spices, tangy sauces and hearty beans, this recipe is sure to delight your taste buds and leave you wanting more. From the perfectly smoked pork hock to the flavorful sauce, everything about this recipe screams “BBQ goodness”.
Not only does it taste delicious, but it’s easy to make and can feed up to 20 people. And with the option for substitutions and variations, you can tailor this recipe to your specific tastes or dietary restrictions. Whether you’re serving it as a side dish or making it the star of your next BBQ cookout, this recipe is sure to impress.
So next time you’re in the mood for some smoky and savory baked beans, consider giving the Choosy Beggars Smoky BBQ Baked Beans Recipe a try. Your taste buds (and guests) will thank you!
Choosy Beggars Smoky BBQ Baked Beans Recipe
- 1 lb dried navy beans (2 lbs. dried navy beans)
- 1 smoked pork hock, about 1 pound (same size pork hock but use all the meat)
- 2 bay leaves (3 bay leaves)
- 14 ounces crushed tomatoes (28 oz can crushed tomatoes)
- 2 tablespoons yellow mustard (1/4 cup yellow mustard)
- 2 tablespoons blackstrap molasses (1/4 cup molasses)
- 2 tablespoons red wine vinegar (1/4 cup vinegar)
- 1/4 cup maple syrup (1/2 cup maple syrup)
- 1 1/2 tablespoons Worcestershire sauce (3 tbsp wooster)
- 1 1/2 tablespoons packed brown sugar (3 tbsp brown sugar)
- 3 garlic cloves (6 cloves garlic)
- 1 large chipotle chili pepper (2 chipotle peppers)
- 1 teaspoon adobo sauce (2 tsp adobo sauce)
- 1 teaspoon cumin powder (2 tsp cumin)
- 1/2 teaspoon allspice (1 tsp allspice)
- 2 cups chicken stock (4 cups chicken stock)
- 1 1/2 cups as needed chicken stock (2-3 cups chicken stock as needed)
- kosher salt, to taste
- * If you wanted to make this vegetarian, omit the pork hock. Instead, drop 2 tbsp of butter into the bottom of your Dutch oven before the beans go in, and add 6-8 drops of liquid smoke (or 1/4 tsp if you’re making enough for a potluck) to the wet and stickies before it goes in the oven.
- Soak the beans in three times as much water for 8 hours or overnight.
- Preheat your oven to 325ºF with your racks near the bottom.
- In a fairly large Dutch oven (particularly if you’re making the potluck amount) nestle the pork hock and pour the soaked beans around it. Add the bay leaves.
- In a medium-large mixing bowl, pour the tomatoes, mustard, molasses, red wine vinegar, maple syrup and worcestershire sauce. Measure in the brown sugar, cumin and allspice.
- Finely mince (or grate) the cloves of garlic and add them to the mix. Take your chipotle out of their deliciously spicy adobo sauce and chop very, very finely. Add the chipotle and dollop in your adobo sauce. Season with salt (1-2 tsp for the regular amount, and up to 1 tbsp, depending on taste, for the potluck size).
- Give the sauce a good whisk to make sure that everything is combined, and pour it over the beans. Stir until the beans are evenly coated. The pork hock gets in the way a little bit, but just work around it. Believe me, it’s much easier than lifting the pork hock out and then trying to sandwich it back in and even things out.
- Pour 2 cups of chicken stock over top. It should look rather soupy at this point.
- Cover the Dutch oven and tuck it in to bake for at least 4 hours before checking to see the condition of your beans. They will have absorbed quite a bit of the flavorful sauce at this point, and started to thicken up.
- The beans should be very tender and soft, but not falling apart into mush. Remove the pork hock from the pot.
- Add more stock to the pot until it starts to look thin and saucy but not overly soupy. Does that make sense? Tuck the beans back in the oven to continue cooking while you let the pork hock cool until it’s easy to handle. At that point, separate the meat from the skin/fat and bones. Discard the gristle and bones before tearing the meat into relatively small chunks. Reserve the big fatty skin chunk (appetizing? No. Delicious flavor inducing? Yes) that was on the exterior of your pork hock.
- Mix about half of the chopped pork back in with the beans (or all of it if you were making the larger amount, or if you just happen to have a fondness for smoked pork…which is entirely understandable), and add more stock if they aren’t looking loose enough. Casually drape the skin/fat on top of the beans like a first date at a movie theater. Try to lay it fat side up if you can. Put the lid back on and tuck the beans back, yet again, in your oven for another 1 – 1.5 hours. The texture of the beans should be saucy but not soupy. You know, fairly thick but not goopy. Sloppy? Can I describe them as sloppily thick beans? Because that’s how I like them. It’s up to you, though. If you like a saucier bean, add more stock. If you like a thicker bean, let it cook for the last half hour uncovered. There are ways to give you what you want, the beans say so.
- Remove the fat cap from the beans and give them a good stir before serving.