Smoked beans

6 servings

Ingredients

Quantity Ingredient
3½ pounds Dried navy beans
½ cup Onion, chopped
½ cup Celery, chopped
⅓ cup Bell pepper, chopped
2 tablespoons Prepared mustard
¾ cup Maple syrup
1 cup Barbecue sauce (bottled or homemade)
¼ pounds Salt pork, diced
4 mediums To 5 md Fresh Italian plum tomatoes
4 mediums To 5 md Fresh tomatoes
3 To 4 Drops Tabasco sauce, to taste
1 tablespoon Worcestershire sauce
6 Strips Bacon, uncooked and cut in half

Directions

From : Jim Bodle, Wed 07 Sep 94 02:54, Area: COOKING Here is my version of Michelle's smoked beans. It's really not as much work as it looks, but does take some time. It is well worth the effort, though. I took them to the family Labor Day picnic and there wasn't any left over. BTW, I used Bulls-Eye Original barbecue sauce because I was out of my own. I picked Bull-Eye because the ingredient list, didn't list any additives or preservatives. It's really a decent BBQ sauce.

Wash beans and and soak in cold water overnight. Next morning, drain beans and rinse. Wash, peel and chop tomatoes. Add to beans and stir well. Add remaining ingredients, except bacon and stir well. Add enough water to cover beans to a depth of one inch. Bring to a full boil and boil for 5 minutes, stirring occasionally. Reduce heat, simmer, uncovered, stirring occasionally, for 3-4 hours or until beans are tender. Tomatoes will cook apart and this is normal. It may be necessary to add some more water while simmering. Let cool a bit and pour into 3 foil lasagna pans. Cover with aluminum foil and refrigerate overnight.

Next morning, uncover pans, lay 4 half strips of bacon on top of each pan. Place uncovered pans on racks in smoker. Smoke for 1½ to 2 hours, or until bacon is curling.

Each pan serves 6-8.

Note: This recipe was orignally, Michelle Bass's "Best Ever Baked Beans". Since we have plenty of tomatoes in the garden and we like tomatoes, I thought this would be a good use for some. It was! I froze one pan for later use, the rest was served at our family's Labor Day picnic. There wasn't any left to bring home. Thanks Michelle for the recipe. Thanks to Pat Stockett for preparing Michelle's recipe for the Cooking Echo picnic this year.

SOURCE:* 9/94 POSTED BY: Jim Bodle 9/94

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