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Printable recipe below! Stop buying canned baked beans and learn to make smoky baked beans from scratch. If you are searching for the perfect barbecue side dish, this homemade baked beans recipe is exactly what you need. I walk you through the simple process of combining jalapenos, savory bacon, and a secret ingredient!
Used in this video:
Hasty Bake Legacy 131: https://www.hastybake.com/?rfsn=5346419.73615f
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Kent's Original Seasoning https://www.kentrollins.com/shop
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Printable Recipe: https://kentrollins.com/blogs/vegetables/smoked-baked-beans
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0:02
the jalapenos, the bacon, the onion.
0:10
Looking for some baked beans? Don't buy
0:13
these in this can. Make your own. I'm
0:15
going to show you how with this
0:17
delicious recipe. Smoky baked beans.
0:20
It'll be a crowd-leaser and everybody
0:22
will want the recipe.
0:25
Well, it is barbecue season out in the
0:28
backyard, wherever you might be at the
0:31
lake. But do you know people when
0:33
they're cooking ribs or they're cooking
0:34
brisket or they're just having burgers?
0:36
What's the number one accompanied dish
0:40
that's on the table with it? Somebody
0:41
guess. Snower, what do you guess?
0:45
No, it's not ham. Lou, what do you
0:47
guess? Lou says it's not spinach. What
0:50
is it? Baked beans. Tons and tons of
0:53
baked beans are fixed all across
0:56
America. And on the 4th of July, it is
0:59
the biggest sales day ever for baked
1:02
beans. Now, they come in all kinds. You
1:04
can get them at the grocery store in
1:06
cans. And I'm going to use cans, but I'm
1:08
going to blend two together to get the
1:10
best flavor ever. My mother gave me this
1:12
recipe so many years ago, and it has
1:14
been a hit everywhere we take it.
1:17
Ranches, gatherings, everything. People
1:19
want this recipe and you will too.
1:31
Everybody's heard of pork and beans. You
1:33
can buy them at the store. All you got
1:35
to do is just put them in a colander
1:37
maybe and let them drain.
1:41
And to that ranchstyle beans. Now, a lot
1:45
of people have told us they could not
1:46
find these ranchstyle beans, but we did
1:49
a short on them not too long ago to
1:50
where you can make your own, but they're
1:52
nearly everywhere now.
1:53
>> Or chili chili bean.
1:55
>> Yeah, chili bean.
1:57
Y'all remember this little guy? It's one
1:59
of my most favorite ingredients when I'm
2:01
cooking at the wagon or in the house.
2:26
But you blend these together, it is some
2:28
of the greatest flavors ever.
2:31
We're going to give these a shake. Get
2:33
some of that liquid out of there. It's
2:35
better if you can just let them drain
2:36
for about 5 minutes cuz we're going to
2:38
put liquid back to them. But I need them
2:41
to drain and they're still draining just
2:43
a little. Now I've diced me up two
2:46
jalapeno, half of a good yellow Videlia
2:49
onion. Chop me up some bacon and got me
2:52
some brown sugar ready to go. We're
2:54
going to dump these in there. This is a
2:57
one pot meal. You ain't going to wash no
2:59
more dishes. In go the brown sugar.
3:03
Whoa. Then to that, we gonna just go
3:05
ahead and mix it all in there.
3:09
The jalapenos,
3:11
the bacon, the onion.
3:20
Give it a good stir just to mix it just
3:22
a little.
3:25
Now, today I'm making this in the Dutch
3:28
oven. Why? Because it's not just regular
3:30
old baked beans. We're going to smoke
3:32
these baked beans with a little mosquite
3:34
smoke as they're cooking, but you could
3:36
bake it in the oven, preheat it to 350°,
3:40
get you a casserole dish, grease it up
3:42
really well, and mix it right in there
3:44
and let her go to that. We got to have
3:47
some mustard.
3:51
And you got to have some barbecue sauce.
3:53
And I'd be really Oh, that's the
3:55
backside.
3:56
I'd be really liking ours because it has
3:58
a little molasses and a little chipotle
4:01
pepper in there and some ancho chili.
4:03
So, we're going to start with a little.
4:06
And I'm thinking, you know, that right
4:08
there, that would make some baked beans.
4:11
It would.
4:11
>> That's very colorful.
4:12
>> I mean, it would be so good. But I'm
4:15
going to tell you something.
4:18
I have a favorite ingredient that I look
4:21
for on every cooking competition show
4:24
that I was on. It is probably one of the
4:26
things that I rely on the most. What is
4:28
it? Chipotle's peppers in adobo sauce.
4:32
Now, you go accordingly to how many you
4:35
want to put in there. I'm going to put
4:36
about a half a can.
4:40
Every chuck wagon cook I ever noted in
4:42
the world should have had one of these.
4:43
If you can get it all hemmed up in
4:45
there, and pardon me, it's going to be a
4:47
little loud.
5:00
So, give them a really good mixing.
5:04
Get your concrete trail. How many of
5:06
y'all finish concrete? I mean, I used to
5:08
finish it. It'd be smoother than a
5:09
Safeway chicken when I got through with
5:11
it.
5:13
Now, we're going to have to put some
5:15
more bacon on top. Now you I've seen my
5:17
mother, she used to just lay slices on
5:19
there, but when you got ready to serve
5:21
it and dip the spoon in there, you'd
5:23
take the whole piece of bacon and that
5:24
guy right next to you, he wouldn't get
5:26
none. So just cut it up in pieces
5:30
and cover it up because as this cooks,
5:34
some of that bacon grease going to
5:35
render down in there and just give more
5:38
flavor.
5:49
Well, here we go. I told you we was
5:52
going to smoke them. I did. They're
5:53
going right down here on what I'd call
5:55
the indirect end. All the fire on this
5:58
end. Ain't nothing over here. We got us
6:00
a good bed of coals down there on that
6:02
end. Hardwood lump from Smoky Woods. We
6:05
going to shut the door. Now, if you're
6:07
in the house cooking this 350°,
6:10
going to take you about 35 to 40
6:12
minutes. And you keep an eye on it. You
6:14
want that bacon to crisp up just a
6:15
little on top. But when you open that
6:18
oven door, the smell of that will bring
6:21
people in the house. So, if you don't
6:22
want them in there, lock the door. One
6:24
piece of mosquite wood.
6:28
I'm going to leave that door open down
6:30
there just a minute till it can go to
6:31
catching a little flame. Then I'll shut
6:33
it because I just want that smoke to
6:34
just drift across that bacon and them
6:36
beans. Out here, I'd say probably going
6:38
to take about 40 minutes to 45 in the
6:41
house. 35 to 40 at 350° and you'll be in
6:45
good shape. We'll keep eye on it. If we
6:47
think we need to add some more wood, we
6:49
will, but I think one stick will get us
6:51
done.
7:14
Well, there it is. A masterpiece. And
7:17
like the apron says, you can't get
7:18
full-on fancy. And this ain't about
7:20
fancy. It's about hearty. It's about
7:22
comfort food. But it's about easy. Cuz
7:25
when you're doing all that barbecuing in
7:26
the backyard, you might not have time to
7:28
do a whole bunch of cooking. This is the
7:30
easiest thing in the world to fix and I
7:32
guarantee you it will be a crowdleaser.
7:35
Let it cool before you take a bite
7:37
because it will stick to the roof of
7:39
your mouth.
7:47
I ride that horse all day long. Snails.
7:52
Thank you, mama, for that recipe. It's
7:55
always been a keeper and a crowd
7:57
favorite. Remember, if you want to dial
7:59
the heat back a little, leave a little
8:01
bit of them chipotle peppers and adobo
8:03
sauce out or just get rid of the
8:05
jalapenos. To me, it is just right. We
8:08
hope y'all enjoyed this. Pair it up with
8:11
anything you got going on. I'd even like
8:13
to have them at Christmas and
8:14
Thanksgiving, but it is with great
8:16
pride, honor, and privilege that I tip
8:18
my hat to all our servicemen and women
8:20
and all the veterans that have kept that
8:21
old flag of flying. We commend you all
8:23
we do, and we lift you up in prayer
8:26
daily. Rest of you, get on up in here
8:28
close. I'm gonna give you a big hug.
8:32
God bless you each and everyone. And
8:34
I'll see you down the best smoky baked
8:36
beans.
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