Here's yet another bean recipe. The original called for a dutch oven but for the smoker just use a foil pan after you brown the celery onions and beef.
2 lbs Ground beef - or I have subbed a chuck roast that I cut up and cubed.
2 medium onions chopped
2 celery ribs chopped
2 tsp. Beef bouillon granules
2/3 cup boiling water
2 cans (28oz) baked beans with molasses
1½-cups ketchup
¼ cup prepared mustard
3 garlic cloves minced
1½ teaspoons salt
½ teaspoon pepper
½ lb sliced bacon, crumbled
In a Dutch over medium heat cook beef, onions and celery until meat is no longer pink, and vegetables are tender. Drain. Dissolve bouillon in water; stir into beef mixture. Add the beans, ketchup, mustard, garlic, salt and pepper. Mix well. Cover and bake at 375 for 60-70 minutes or until bubbly. Stir, top with bacon.
Or: cook in crock pot for about 5 hours on low. Or they work real well out of the smoker (225) for about 3-4 hours.
2 lbs Ground beef - or I have subbed a chuck roast that I cut up and cubed.
2 medium onions chopped
2 celery ribs chopped
2 tsp. Beef bouillon granules
2/3 cup boiling water
2 cans (28oz) baked beans with molasses
1½-cups ketchup
¼ cup prepared mustard
3 garlic cloves minced
1½ teaspoons salt
½ teaspoon pepper
½ lb sliced bacon, crumbled
In a Dutch over medium heat cook beef, onions and celery until meat is no longer pink, and vegetables are tender. Drain. Dissolve bouillon in water; stir into beef mixture. Add the beans, ketchup, mustard, garlic, salt and pepper. Mix well. Cover and bake at 375 for 60-70 minutes or until bubbly. Stir, top with bacon.
Or: cook in crock pot for about 5 hours on low. Or they work real well out of the smoker (225) for about 3-4 hours.
