Beans on the Grill

By 1For_Him

Ingredients

• 1 pound smoked brisket or bacon, cut into ¼ inch strips
• 1 15 oz can black beans
• 1 15 oz can dark red kidney beans
• 3 15 oz cans baked beans
• 1 large sweet onion, chopped fine
• 1 red bell pepper, seeded and chopped
• 1 poblano chile, seeded and chopped
• 4 cloves garlic, minced or pressed
• 3-6 jalapeño peppers, seeded and diced
• 2 cups sweet red barbecue sauce
• 1 1/2 1 ½ cups brown sugar
• 1/2 ½ cup Dijon mustard
• 2 teaspoons liquid smoke
• kosher salt

Preparation

Step 1

If using bacon instead of brisket, fry it in a skillet over medium heat until crisp and drain, reserving a few tablespoons of the fat for flavoring.

Drain the cans of black beans and kidney beans in a colander and rinse under cold water. Place all of the beans (including the baked beans) in a large non-reactive bowl and add the onion, bell pepper, poblano chile, garlic and jalapeños and stir to mix. Stir in the barbecue sauce, brown sugar, mustard and liquid smoke. Add the brisket or the bacon. Transfer the beans to 2 medium size aluminum foil roasting pans.

Set up the grill for indirect heating and preheat to medium-low. Add 2 cups of pre-soaked hickory or pecan chips to the smoker box or onto the coals.

Place the roasting pans in the center of the hot grate, away from the direct heat, and cover the grill. Cook the beans until they are thick and rich, about 1 hour. If they begin to dry out, cover them loosely with aluminum foil. When finished, remove the beans from the heat and rest for 15 minutes.