Grandpa Joe’s Rootin’ Tootin’ Smoked Beans

Recently at a neighborhood BBQ I tasted some beans that were exceptional and found out they’d been brought by my friend Rochelle Hewett. She told me it was her dad’s recipe that had been in their family forever. She called them Grandpa Joe’s Rootin’ Tootin’ Beans and gave me permission to prepare them and share here in the blog.. 

Rochelle usually makes the beans in a crock pot so we adapted the recipe slightly to maximize the flavor from the smoke. I cooked these in my Yoder YS480 and used hickory pellets from BBQr’s Delight which are available at both BBQ Pit Stop locations. DSC_0066


 First I cut up 1 pound of peppered bacon and cooked it in a cast iron skillet in the Yoder with the temperature set at 250. When the bacon was partially cooked I added 1 chopped onion and continued cooking it until the bacon was crisp and the onion was translucent. After draining off the grease I set the bacon and onion aside in a bowl.

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 Next I added 1 pound of ground beef to the cast iron skillet and browned it in the Yoder at the same temperature setting. After it was browned I drained it and set it aside in a bowl. Using the cast iron skillet in the Yoder put a nice crisp on the bacon, ground beef and onions and allowed them to absorb flavoring from the hickory smoke.

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 The next step was to put the cooked bacon, ground beef and onions into a large foil pan and add:

    • 4 tbsp white vinegar
    • 1/2 cup ketchup
    • 1/2 cup BBQ sauce – I used Blues Hog but you can use your favorite
    • 1/4 cup brown sugar
    • 4 16 oz. cans of pork n beans – I like Bush’s
    • 1 16 oz. can of kidney beans (drained)
    • 1 16 oz. can of butter beans (drained)
    • 1 tbsp. spicy brown mustard
    • 1 tsp. mustard powder
    • 1 tsp. smoked paprika
    • Kosher salt to taste

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After mixing all the ingredients together l I placed the uncovered pan in the Yoder and smoked it at 250 degrees for about an hour until they were cooked through. We ate some of these immediately and put some in the fridge. The leftovers tasted just as great the next day – maybe even better!

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