Beans

[super8mm]

I saw a recipe for baked beans on here but what about doing something like ranch style bean in the smoker so they get a bit of smoke flavor in them?

has anyone given it a try?

[Jarhead]

I've done these with Ranch Beans, but prefer Pintos. Both are great.
Lightly sautee your veggies, if using canned beans.
Drain and rinse canned beans.
Use chicken broth instead of water for canned.
225-250 for a couple hours.
Add more chicken broth if it starts to dry out.
I also like diced Jalapenos and chopped brisket in them too.

Cajun-Style Pinto Beans

Ingredients

* 1 lb beans
* 12 cups water
* 1 cup onions, chopped
* 1/2 cup bell pepper, chopped
* 1/2 cup celery, chopped
* 1 tsp salt*
* 1/2 tsp cayenne pepper
* 1/2 tsp black pepper

Sort the dried beans to remove the blemished ones and rocks, then use a colander to wash them thoroughly under clean running water.

Next, place the beans in a bowl, along with all the other ingredients (except the salt), and allow them to soak overnight in the refrigerator.

The next day remove them from the frig and transfer everything to the cooking pot and bring to a slow boil.

When you have reached a boil set the heat on medium-low and stir occasionally until the beans are cooked. (usually around 1 1/2 hours).

After that you may add the salt.

[super8mm]

Thanks Jarhead, that sounds good I will give that a try

[jtilk]

As JH mentioned the broth is a nice touch. I've won a comp or two using chicken and beef broth in place of water. Not sure who said it on here, but someone said "water brings nothing to the party" ... and it's the truth.

[super8mm]

Thanks jtilk, broth always taste better than water come to think of it

have you ever tried them in a cast iron dutch oven on the smoker with the lid open a bit?

[Jarhead]

have you ever tried them in a cast iron dutch oven on the smoker with the lid open a bit?

No, but it should work just fine. I don't think you will get as much smoky flavor.
I always do mine in a foil pan, either half size or full size.

[super8mm]

I had not thought of using a foil pan, that would let me use foil to create a top to act like a hood scoop to channel air over the top for a bit.

It's worth a shot.

[jtilk]

Havent tried it but I have thought about putting some on the pit with no foil for a bit, then covering after it's gotten a tinge of smoke. Dont see what it could hurt... Or you could just smoke/ roast a few fresh veggies that you'll be throwing in to add some smoke flavor.

[super8mm]

that does sounds like a good idea but for me after the smoked veggies and cooked down some in the beans I would have to toss them out before I served them "LOL"

I even thought about smoking a small ham over the beans and catch the drippings then when done dice up some of the ham and mix in the beans