Jack ‘n’ Coke BBQ Beans
My top way to cook these beans is in a Dutch oven on a shelf of a smoker placed directly underneath a rack of ribs. That way, the beans catch all those lovely smoky, porky, sweet, fatty juices as they drip down through the grate. They are still great smoked low and slow on their own though on a regular BBQ. Technically, this is a side dish but a big bowlful makes for a pretty solid meal in itself. You could spice it up by adding chipotle flakes or chilli powder.
Ingredients
SERVES 6–8 as a side
6 thick cut bacon rashers, cut into lardons
2 onions, roughly chopped
1 red pepper, deseeded and roughly chopped
3 x 400g cans haricot/navy beans, drained
100g raisins
120ml your favourite BBQ sauce
2 tbsp treacle
75ml Jack Daniel’s or bourbon of your choosing
125ml Coke
100ml chicken stock or water
2 tsp sweet BBQ rub
Method
1.Set up your barbecue for smoking indirect around 110°C/230°F and preheat the dutch oven.
2. Add the bacon to the pot and cook for 5-10 minutes, turning occasionally until the fat renders out and the bacon turns golden.
3. Add the onions and pepper to the pan and cook in the bacon fat for 8 minutes, stirring occasionally until softened. Sling everything else in and give it a good stir and place under a rack of ribs on the smoker.
4. Cook for 2-3 hours, stirring once or twice, until the sauce has reduced and thickened. Add a splash of water if too thick. If you are using a regular BBQ without a stacked shelf system, just set up as though you were smoking meat low ‘n’ slow.
For extra meatiness, add any leftover barbecue meat at the start of the recipe – pulled pork, brisket, chicken all work well.
More Recipes Ideas from Jon Finch
Method
1.Set up your barbecue for smoking indirect around 110°C/230°F and preheat the dutch oven.
2. Add the bacon to the pot and cook for 5-10 minutes, turning occasionally until the fat renders out and the bacon turns golden.
3. Add the onions and pepper to the pan and cook in the bacon fat for 8 minutes, stirring occasionally until softened. Sling everything else in and give it a good stir and place under a rack of ribs on the smoker.
4. Cook for 2-3 hours, stirring once or twice, until the sauce has reduced and thickened. Add a splash of water if too thick. If you are using a regular BBQ without a stacked shelf system, just set up as though you were smoking meat low ‘n’ slow.
For extra meatiness, add any leftover barbecue meat at the start of the recipe – pulled pork, brisket, chicken all work well.
