Well Folks: Today we will smoke some Pinto Beans. If you have never done this you will be surprised at the added flavor this will give to a simple meal like beans,and how everyone will rave about how great your beans taste compared to everyone else's.
I'm going use Pinto beans for this recipe but you can use Navy or Great Northern if you want. To do this you will need a pound of dry beans soaked overnight. You can also use canned beans just use about 4 to 5 cans and rinse them. You will have to have a metal colander so you can put the beans on the smoker. To smoke the beans you need to set up your smoker for indirect cooking you really don't need a big fire because we aren't cooking the beans we just want to give them the smoke flavor. If you have Weber Smoky Mountain or a Ugly drum this a great way to smoke the beans. I use Hickory to smoke my beans just use a chunk or 2 of Hickory and place the metal colander on the cooler side of the grill. After a 1/2 hour you will want to stir the beans to get the smoke flavor throughout the beans. Let the beans smoke for about 2 hours stirring every half hour. Remember keep the heat down below 225 we are just wanting smoke.
After 2 hour bring the beans inside to finish the cook. for this you will need.
1 Cup chopped onion
1/2 cup chopped celery
2 tablespoons minced Garlic
2 Bay leaves
1/2 tsp Black pepper
1/2 tsp Cayenne
1 tsp dried thyme
4 to 6 ham hocks
8 to 10 cups chicken stock
In a stock pot,Saute the onions,celery, and garlic for 1 to 2 minutes, then add the Bay leaves Black Pepper, Thyme.Cayenne, and saute for 2 -3 minutes. Add the Chicken Stock,Ham Hocks and the Beans. Bring up to a boil and reduce heat to a simmer. Cook the Beans for 2 hours or till the Beans are tender. Remove the Ham hocks and remove the meat off the bones returning the meat back to the Beans.
These Beans can be a meal by them self with some corn bread, or just some crusty bread. They also are a great side dish with some Pulled Pork, Pork Steaks or Beef Brisket.
Hope you will try this, and enjoy them as much as we do. I just find everything is a little bit better with some smoke flavor.
Tomorrow, Lets talk Cole Slaw