Whether you’re gearing up for a backyard barbecue or just in the mood for a hearty side dish, this recipe is a winner. It’s simple to make and even easier to savor, thanks to its rich, smoky flavor that pairs perfectly with the zing of barbecue sauce.
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Servings: 8
Ingredients:
- 3 strips of crispy bacon, chopped
- 1 finely diced onion
- 1 clove of minced garlic
- 1 cup of beer
- ¼ cup of balsamic vinegar
- ¼ cup of molasses
- ¼ cup of brown sugar
- ¼ cup of Dijon mustard
- 1 teaspoon of salt
- 1 teaspoon of pepper
- 3 cans (15 ounces each) of beans (white, kidney, black, pinto), drained and rinsed
- 1 cup of water (as needed)
Instructions:
- Preheat your smoker to 275 degrees Fahrenheit.
- Cook the bacon in a large ovenproof pot until crispy. Remove the bacon, leaving about 2 tablespoons of bacon fat.
- Sauté minced garlic and finely diced onions in the pot until the onions are soft.
- Pour in the beer and let it cook for about a minute, allowing it to slightly reduce.
- Add balsamic vinegar, molasses, brown sugar, Dijon mustard, beans, salt, pepper, and the cooked bacon back into the pot. Stir well to combine.
- Place the pot in the preheated smoker and smoke the beans for about 1 hour until they absorb that rich smoky flavor.
- If the beans start to dry out during smoking, add a small amount of water to maintain the desired consistency.
Nutrition Facts (Per Serving):
- Calories: 239 kcal
- Fat: 4.7g
- Saturated Fat: 1.5g
- Cholesterol: 9mg
- Sodium: 603mg
- Carbohydrates: 37.8g
- Fiber: 8.4g
- Sugars: 24.8g
- Protein: 9.1g
Please note that these nutritional values are approximate and may vary based on factors like ingredient brands and portion size.
Cooking Tips:
- Get creative with bean choices—white, kidney, black, or pinto beans all work well. Mix them for a colorful twist.
- Keep an eye on the beans during smoking to prevent drying out. Add water if needed to maintain the desired consistency.
- Experiment with different wood chips in your smoker for unique smoky flavors. Hickory, mesquite, and applewood are popular options.