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Follow these simple instructions to prepare Smoked Boston Beans. You’ll use navy beans, molasses, brown sugar and other spices to create a wonderful flavour.

1.    Set the Bradley Smoker for 250 F, using wood of choice (I use hickory or mesquite for these beans).

2.       Cook bacon, onions and diced pepper in a skillet, just until the onions are starting to get tender and a lot of the fat is cooked out of the bacon. Drain most of the bacon grease, keeping about 2-3 tablespoons.

3.       In a large bowl, whisk together the ketchup, molasses, brown sugar, Worcestershire sauce and spices, until combined.

4.       Stir in the navy beans, bacon and onion mixture, and reserved bacon grease with the sauce, until everything is coated in the sauce.

5.       Pour into a casserole dish disposable aluminum tray.

6.       Smoke beans for 2-3 hours.

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One day, I came across a brand of baked beans I felt I could work with. Now I have two recipes for these types of beans. One is a heavier non smoked Boston Candy-“ized” Bean. The other is lighter but it is “smoked.” The recipe below is for the smoked/ lighter bean.

If you are into Texas style BBQ beans, then these are not for you.

This bean will have a light smoke flavour. Kind of like a sweet little accent. Years ago I made 50 gallons for an outside wedding. There was not a good gallon left to take home.

Enjoy!
Olds

Ingredients

To prepare this recipe, you’ll need 1 cup packed dark brown sugar, 6 oz. Molasses, 4 oz. Maple syrup – amber, 56 oz Bush Old Style Original Baked Beans, 1 Tablespoon Yellow Mustard, 2 Teaspoons Dry Mustard, 1 pound of quality Bacon and 1 good size Onion. Yellow or White. NO SWEET Onion.

Directions

1. Take about 60% of the pound of bacon along with the onion that is pealed and cut into 6 pieces
2. Place them into your smoker and smoke with Maple for 2 hours. Box temperature 225 °F
3. Slice the smoked bacon and onion into bite size
4. Add all other ingredients.
5. Mix until you are sure the brown sugar is complete dissolved and the color is uniform.
6. Take remaining (non-smoked) bacon and cover the top of the beans.
7. Place in pre-heated oven 350 °F.
8. Bake for 1 to 1 1/2 hours
9. Stir your beans. Mix them up good. This is where you can lose it by over cooking the beans. There is nothing worse than to have a candy-“ized” dried out bean.
10. Every 15 minutes, stir the beans again but you are also going to “test” the sauce every 15 minutes:
    1. Remove some of the sauce and place it in a glass bowl allowing it to cool.
    2. Spread it up the sides of the bowl, turn the bowl on its side and, if the sauce does not run down then your beans are done.

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Ingredients

• 1 lb. medium roast Colombian coffee; freshly coarse ground (use more or less – the amount is up to you)

Materials Needed

• Cheese cloth

Directions

1. For this you will need to use the “cold smoke setup”, and keep the cabinet temperature below 70 degrees F.
   1. Cold smoking prevents any of the essential oils for leaching out.
   2. If you have jerky racks, use them. The smaller grid helps support the cheese cloth better then the regular racks.
2. Line the bottom of the rack with a couple of layers of cheese cloth, and spread the freshly ground coffee evenly.
3. Place in smoker and apply 1 – 3 hours of smoke; depending on your particular taste.
4. Then brew however you usually do.

Comment by gotbbq: It’s like being camping, and sitting near a campfire. Let me know what you think.

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