Best BBQ Beans in Texas
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Phyllis Bustillos – Alvarado, Texas
2nd Place – Fall Family Favorites, 2011
1 lb. smoked brisket or bacon, cut into 1/4-inch slivers
1 (15-oz.) can black beans
1 (15-oz.) can dark red kidney beans
3 (15-oz.) cans baked beans
1 lg. sweet onion, finely chopped
1 red bell pepper, cored, seeded and finely chopped
1 poblano or green bell pepper, cored, seeded and finely chopped
4 cloves garlic, minced
3 to 6 jalapeÒo peppers, seeded and diced (leave seeds in for hotter flavor)
2 c. sweet red barbeque sauce
1 1/2 c. firmly packed light brown sugar, or more to taste
1/2 c. Dijon mustard, or more to taste
2 tsp. liquid smoke (opt.)
Coarse salt and freshly ground pepper
1 lg. (turkey-size) or 2 med. size aluminum foil pans
If using bacon instead of brisket, place it in a large skillet over medium heat and fry until golden brown, 5 minutes. Pour off all the bacon fat, saving a few tablespoons for the beans, if desired. Empty the cans of black and kidney beans into a colander and drain. Rinse the beans under cold running water and drain again. Place all the beans in a large bowl and add the onion, peppers and garlic; stir to mix. Add the barbeque sauce, brown sugar, mustard, liquid smoke (optional) and bacon or brisket; stir to mix. Taste for seasoning, adding more brown sugar and/or mustard as necessary and salt and pepper to taste. Beans should be very flavorful. Transfer to pan for grilling or baking; add bacon fat, if desired.
Set up grill for indirect grilling, add wood chunks to charcoal grill or make foil smoke packet for gas grill (wrap wood chunks in aluminum foil, then poke 2 small holes in foil to let smoke escape). Place pans of beans in the center of hot grate, away from heat and cover the grill.
Set oven to 350º. Cook the beans until they are thick and richly flavored and bubbly, 1 hour. If beans start to dry out, cover loosely with aluminum foil.
Remove from grill or oven, let rest for 15 minutes, then serve.
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