Smoked Baked Beans

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Recipe Temp 150 F / 65.6 C
Recipe Time
Prep Time
Start three days out, day 1 prep is about 15 minutes, day two is about 1/2 hour and day three about 1/2 hour

Ingredients for 25

  • 2 pounds dry great northern beans

  • 1 pound double smoked bacon cut into squares

  • Baking soda

  • 1/2 cup molasses

  • 1/2 cup dark brown sugar

  • 2 tbsp honey

  • 2 tbsp double strength cider vinegar

  • Kosher salt

  • Fresh ground pepper

  • Tomato paste (optional and controversial)

Directions

  • Step 1

    three days before game day wash off beans and make sure there are no stones or stems in the pile

  • Step 2

    Put beans in a bean pot and cover with COLD water

  • Step 3

    Add a tsp of baking soda, mix, cover and set aside overnight

  • Step 4

    One day before game day drain and rinse beans, pick through and remove any loose skins, partial or blown beans or anything untoward. Set aside

  • Step 5

    Try out bacon squares In a heavy Dutch oven

  • Step 6

    Remove bacon when crisp and reserve, pour out excess grease and add bacon back.

  • Step 7

    Place beans into pot and cover with COLD water and a pinch of baking soda

  • Step 8

    Bring to a boil and turn off

  • Step 9

    Do not add the vinegar but do add honey, sugar, molasses, salt, pepper, tomato paste and fold together

  • Step 10

    Remove Dutch oven and cover, place in refrigerator overnight.

  • Step 11

    On game day remove Dutch oven from the fridge and smoke the beans without a lid for 4 fifteen minute turns at <150’ gently folding the beans for a minute between each 15 minute stretch of smoking

  • Step 12

    Set your Anova Sous Vide Precision Cooker to 150.0ºF / 65.6ºC.

  • Step 13

    Place a vac bag in a 3.5qt green-top food storage bin for stability and turn down the top 4”

  • Step 14

    Carefully put the entire bean mixture into the vac bag, turn up the sides and seal

  • Step 15

    Consider double bagging

  • Step 16

    Put the beans into the water and cook for 7 hours or lid the Dutch oven and bake covered at 225’ in a convection oven. Same 7 hours

  • Step 17

    Add the vinegar, fold and check/adjust seasonings using salt, pepper and white sugar. Serve when seasonings pass muster after removal from the cooking appliance

    • Step 1

      If you use sous vide you can put the beans back into the bean pot and place in a 450’ oven uncovered for 40 minutes before serving to achieve the character of conventionally prepared beans

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150 F / 65.6 C Recipe Temp
Recipe Time
Prep Time