Cook's BBQ Beans from Erica's Back Yard BBQ night

FYI:

Warning- these take a long time, although I think they are worth it for a special BBQ. I stopped at step 2.5- I didn't do the ribs. Also in the BBQ sauce recipe I substituted half of the ketchup with tomato paste. :) Yuka

Cook's BBQ Beans

SERVES 4 TO 6

This recipe is meant for a charcoal grill. If you’re cooking on a gas grill, omit step 3 and finish cooking the beans in a 300-degree oven for 2 to 2 1/2 hours.

INGREDIENTS

• 4slice bacon, chopped fine
• 1minced onion
• 4cloves garlic, minced
• 1pound pinto beans, soaked overnight
• 6cups water
• 1cup barbecue sauce (see related recipe)
• 1/3cup packed light brown sugar
• 2tablespoons brown mustard
• 1teaspoon hot sauce
• Table salt

INSTRUCTIONS

1. 1. Cook bacon in Dutch oven over medium heat until beginning to crisp, about 5 minutes. Stir in onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add beans and water and bring to simmer. Reduce heat to medium-low, cover, and cook until beans are just soft, about 1 hour.
2. 2. Stir in 1/2 cup barbecue sauce, brown sugar, mustard, hot sauce, and 2 tea-spoons salt and simmer, uncovered, over medium-low heat until beans are tender and sauce is slightly thickened, about 1 hour. (If mixture becomes too thick, add water.) Transfer beans to 13 by 9-inch disposable aluminum pan and wrap tightly with aluminum foil. Using paring knife or skewer, poke holes in foil.
3. 3. In step 4 of Kansas City Sticky Ribs recipe (when new coals are added), nestle pan with beans inside disposable pan already in grill. Replace cooking grate and position ribs directly above beans. Cover grill and cook until beans are smoky and completely tender, about 2 hours. Discard foil, stir in remaining 1/2 cup barbecue sauce, and season with salt. Serve.
   
   
   
   
   Cook's Quick BBQ Sauce
   
   

   MAKES ABOUT 1 1/2 CUPS

   Classic barbecue sauce must simmer for a long time for the whole tomatoes in it to break down. However, we found that starting with ketchup can shorten the process. Use this sauce as you would any other barbecue sauce—either brushed on foods during the last minutes of grilling or served at the table as a dipping sauce with ribs or brisket.

   INGREDIENTS

   • 1medium onion, peeled and quartered
   • 1/4cup water
   • 1cup ketchup
   • 5tablespoons molasses
   • 2tablespoons cider vinegar
   • 2tablespoons Worcestershire sauce
   • 2tablespoons Dijon mustard
   • 1 1/2teaspoons liquid smoke (optional)
   • 1teaspoon hot pepper sauce
   • 1/4teaspoon ground black pepper
   • 2tablespoons vegetable oil
   • 1medium clove garlic, minced or pressed through a garlic press (about 1 teaspoon)
   • 1teaspoon chili powder
   • 1/4teaspoon cayenne pepper

   INSTRUCTIONS

   1. 1. Process the onion with the water in a food processor until pureed and the mixture resembles slush, about 30 seconds. Strain the mixture through a fine-mesh strainer into a liquid measuring cup, pressing on the solids with a rubber spatula to obtain 1/2 cup juice. Discard the solids.
   2. 2. Whisk the onion juice, ketchup, molasses, vinegar, Worcestershire, mustard, liquid smoke (if using), hot pepper sauce, and black pepper together in a medium bowl.
   3. 3. Heat the oil in a large nonreactive saucepan over medium heat until shimmering but not smoking. Add the garlic, chili powder, and cayenne and cook until fragrant, about 30 seconds. Whisk in the ketchup mixture and bring to a boil; reduce the heat to medium-low and simmer gently, uncovered, until the flavors meld and the sauce is thickened, about 25 minutes. Cool the sauce to room temperature before using. (The sauce can be refrigerated in an airtight container for up to 1 week.)