Smoker Beans Question

[noboundaries]

I have never used the oven to make baked beans. I'm gettin' a hankering for BBQ beans and some overnight smoked pork butt. I've got a recipe using canned beans I created that we love, but it's getting too familiar. As many of you know, I get bored doing the same thing over and over, so my brain started working on an idea because I've got a stock of dried pinto and black beans in the pantry.

I'd definitely soak the beans for a few hours, but it seems instead of cooking them on the stove until tender, I could load the soaked and uncooked beans in a 9x13x3 inch pan, add a few liquids of choice, the seasonings, onion, garlic, bacon, and my wife's favorite ingredient, pineapple, then place the pan under butt (or butts) as a drip pan.

Smoke the meat and beans overnight at 225F, then check the beans in the morning for tenderness before I crank up the smoker to 300F+ to finish the smoke. There will be a lot of rendered fat on the beans, but that's easy to remove and I'd catch all the jus drippings. Hmmm...

Anyone make smoker beans using uncooked beans? Share your experience, please. Thanks. Smoke on.

Ray

 

[flatbroke]

We usually soak pinto beans overnight

 

[noboundaries]

Yeah, I do too, then cook them for a 2-3 hours on the stovetop. So I'd soak the beans for say 8 hours before loading them uncooked in the smoker with the other ingredients. Maybe that's how folks make BBQ beans. I've never cooked them in the smoker.

 

[flatbroke]

I have made chili beans in the smoker but the pintos were soaked over night and I used browned ground beef

 

[noboundaries]

I've always used canned beans in the smoker. Sounds like my plan is fine.

There is a bit of a debate about soaking beans overnight. That's what I've always done when cooking dried beans. Some folks say there's no need. Supposedly it reduces the enzyme that causes the music, in addition to hydrating the beans a little. It's never helped my music, or my wife's. Might be time to experiment with a shorter soak!

 

[tropics]

Baking Soda it will raise the PH and tenderize the beans really nice.Like Boston Baked Beans
Richie

 

[noboundaries]

Got lots of baking soda. Thanks, Richie!

 

[smokngun]

I've heard baking soda also helps reduce the butt whistles.

 

[noboundaries]

Well, then, definitely worth a try.

 

[SecondHandSmoker]

Sounds like a solid plan.

 

[noboundaries]

Thanks. Looking forward to it. Will definitely takes some pics.

 

[jcam222]

I used dry black soy beans on my last batch of smoked cowboy beans. I did soak them overnight first. I’ll have to try this baking soda idea and just about spit pop out my nose on the term “butt whistles” LOL

 

[HalfSmoked]

Great idea like your thinking outside the box. This is one of the great things about this forum some one is always coming up with new ideas.

Warren

 

[1MoreFord]

There's also the quick soak method so as not to need overnite soaking.

Pick over the beans to remove any things hanging out with them that aren't beans (i.e. pebbles). Put the beans in a colander or sieve and rinse them clean in cool running water.

Put the rinsed, drained beans in a large pot and cover them with cool water. The water should cover the beans by about 3 inches.

Bring the beans and water almost to a boil. You want small bubbles to appear around the edges of the pot without the entire contents to start bubbling away. Cover the pot and remove it from the heat.

Let the pot sit, covered, for 1 hour.

Drain the beans and proceed with the recipe after whatever soaking step it may call for.

 

[noboundaries]

Thanks for sharing that quick soak method, 1MFord. That's much quicker than what I've read: pour boiling water over beans in a pot, cover, let sit until cool, drain, rinse, and cook.

 

[noboundaries]

There's some interesting reading called "The Science of Beans" on the Amazing Ribs website. I decided to soak them in the fridge until I'm ready to throw all the ingredients together.

 

[HalfSmoked]

Thanks for the like noboundaries it is greatly appreciated.

Warren

 

[noboundaries]

You're very welcome, Warren.

 

[noboundaries]

Change of plans. My wife is really under the weather and I'm a bit too distracted to do much experimenting tonight.

Two butts going in the WSM in a couple hours or so, but I'm going to do the the beans in the oven overnight at 225F. I've got to test how they'll cook first since I've never done them like this. The WSM lower grate just doesn't give me the flexibility I need to check and remove the pan when done.

I thought about using the lower grate for the butts and put the beans on top, but can accomplish about the same thing with the oven and keep it simple. I like smoking butts on the top grate. I'll smoke the butts on a grate in a paella pan the add the jus drippings to the beans.

Update: Found this as a draft. Never posted it. Told you I was distracted.

Checked the beans when I woke up this morning. 11 hours. They were done. The recipe I threw together needs a bit of tweeking, but the beans were soft and tender.

 

[HalfSmoked]

Beans look great. You have to do what you have to do.

Warren