Recipe By: RWMCPEAKE
Serving Size: 20
Preparation Time: 0:30
Categories: SIDE DISHES
1/2 pound Smoked Meat Scrapes small diced
1/2 pound White Onions finely chopped
6 ounces Tomato Paste
1/3 cup Brown Sugar
1/4 cup Molasses
1/4 cup Sorghum Syrup
1 tablespoon Dry Mustard
1/4 cup White Vinegar
1/2 cup Water
1 tablespoon Brisket Dry Rub
1 1/2 tablespoons Chili Powder
1 tablespoon Liquid Smoke flavoring
1 27 oz. can "BUSH" Beans in Tomato Sauce
1 16 oz. can Pinto beans canned, rinsed
1 16 oz. can Great northern beans canned rinsed
1/4 cup Brown Sugar
Place all the ingredients into a heavy baking pan, stirring well to blend all the ingredients well. Top the beans with the additional brown sugar. Place the beans in the smoker or grill and allow to cook along with the meats.
Apx: cooking time 6-8 hours
Notes: Beans are best when placed in the smoker next to the fire box, when the meat goes into the smoker, move beans if they start to get to hot. Leave in smoker, for whole duration of smoking meats.
Beans can take a tremendous amount of smoke flavor. This will only enhance the flavor of the beans.
®Copyright Protected from Chef Richard's cookbook: BACKYARD BBQ The Art of Smokology™