Ray's Quick and Easy BBQ Beans
I like meaty baked beans. I was inspired by Dutch's Wicked Baked Beans and used what we had on hand to come up with this slightly less sweet recipe (no added sugar). Other than cooking the bacon this throws together pretty fast. The recipe cooks up nicely on the stovetop, in the oven, or on the smoker. If making on the stovetop, just fry the bacon and onion in the pan you are going to use to make the beans, dump the rest of the ingredients in, stir and simmer. If baking in the oven or smoking on the smoker, I like to use two 9x13" disposable aluminum pans, one inside the other, for extra support.
If you have unused gelatin drippings in the refrigerator from an earlier pork or beef smoke, add them to the recipe and add 30 minutes to an hour to the cook time to compensate for the extra liquid. I also cut back on the BBQ sauce when I add flavor packed gelatin drippings.
1/2 lb thick cut bacon cut into 1/2 inch squares
1 cup Left over pulled pork, diced up spare rib meat, or diced and sauteed buckboard bacon.
1 medium onion chopped, saute'd
55 oz Bushs Baked Beans
1 can (15 oz) Black Beans, including juice (spicy beans work well)
1 can Rotel Tomatoes
7 oz can Ortega green chilis
20 oz can of pineapple chunks, drained
1 cup Sweet Baby Ray's BBQ sauce
1 tsp Wright's Liquid Smoke (if cooking on the stovetop or oven, not on the smoker)
1. Saute bacon pieces in fry pan until crispy and remove from pan with a slotted spoon. Pour off some of the bacon fat then saute onion until tender.
2. Add to the rest of the ingredients. Either simmer on the stovetop for an hour or pour into a double 9x13 aluminum baking pan to cook on the smoker or in the oven.
3. If using a smoker, 225°F-250°F for 2 1/2 to 3 hours. If hot and fast on the smoker 325°F for 1 hour 15 minutes. If 350°F smoker or oven, 1 hour. Doesn't hurt to leave them in longer if there is a lot of liquid.
Sorry guys, I just realized I don't have a picture of the beans and I just made them again last weekend for a family visit (the beans are already history).