Smoky Cowboy Baked Beans

Ingredients

• 2 cans canned pork and beans (Drain in a colander for about 5 minutes; can sizes were not stated.)
• 2 cans canned ranch-style beans (Chili beans may be used instead; drain in a colander for about 5 minutes. Can sizes were not stated.)
• 2 jalapeño peppers (Diced; omit to reduce the heat if desired.)
• 0.5 yellow Vidalia onion (Chopped; the source calls for half of a good-sized onion.)
• bacon (Some chopped bacon is mixed into the beans, and additional bacon is cut into pieces and spread over the top. The amount was not stated.)
• brown sugar (Amount was not stated.)
• mustard (Amount was not stated.)
• barbecue sauce (The source particularly favors a sauce containing molasses, chipotle pepper, and ancho chile; amount was not stated.)
• 0.5 can canned chipotle peppers in adobo sauce (Use according to taste; leave out some, or omit the jalapeños, to reduce the heat. Can size was not stated.)
• 1 stick mesquite wood (For smoking over indirect heat; not needed for the oven method.)

Steps

1. 1

   Drain the pork and beans and the ranch-style beans, or chili beans, in a colander. Let them drain for about 5 minutes so excess liquid is removed; liquid will be added back through the sauce ingredients.

2. 2

   Dice the jalapeños, chop half of a yellow Vidalia onion, and chop the bacon.

3. 3

   Place the drained beans in a Dutch oven or other suitable baking dish. Add the brown sugar, the chopped jalapeños, the chopped onion, and some of the chopped bacon. Stir gently until the ingredients are distributed.

4. 4

   Add mustard and barbecue sauce, then mix them into the bean mixture.

5. 5

   Add approximately half a can of chipotle peppers in adobo sauce, adjusting the amount to taste. Stir until incorporated.

6. 6

   Cut additional bacon into small pieces and scatter it over the top of the beans. Cutting it into pieces keeps a single strip from being removed with one serving and allows the rendered bacon grease to flavor the dish.

7. 7

   For the oven method, grease a casserole dish well and transfer or mix the bean mixture in the dish. Bake at 350°F (175°C) for about 35 to 40 minutes, keeping an eye on it until the topping is slightly crisp.

8. 8

   For the smoked method, place the Dutch oven on the indirect-heat side of a smoker or grill, away from the coals. Add one piece of mesquite wood and leave the door or vent open briefly until the wood begins to catch a little flame, then close it so the smoke drifts across the bacon and beans.

9. 9

   Smoke the beans for about 40 to 45 minutes, monitoring them during cooking. Add more wood only if needed.

10. 10

    Serve the beans hot as a barbecue side dish with ribs, brisket, burgers, or other grilled food.

Notes

The transcript does not provide exact amounts for the beans by can size, bacon, brown sugar, mustard, or barbecue sauce; those quantities are estimated for nutrition purposes. The stated cooking times and temperature apply to the oven method. The smoked version uses indirect heat and takes about 40–45 minutes. Reduce the heat by using fewer chipotles in adobo or omitting the jalapeños.

Nutrition per serving

• side dish
• American
• barbecue
• smoked
• baked
• one-pot
• spicy
• crowd-pleaser