Our twist on a classic side dish!
Prep Time: 20 minutes
3 lbs Jar Great Northern Beans
2 C Ketchup
1/2 C Honey
1/4 C Sorghum or Molasses
2 Shallot, finely diced
4 Clove Garlic, minced
1/2 lb Bacon, baked & chopped
2 pints Chicken Stock
1 C Flying Swine All Purpose Rub
In a large bowl, pour in all of your ingredients. Mix together thoroughly.
Then, pour your mixture into a disposable aluminum ½ pan and place in your smoker set at 225-250 F for 4 hours.
At the end of the 4th hour, remove your pan and cover with a sheet of thin aluminum foil. Poke about 20 toothpick or skewer stick size holes in foil cover and place pan back in smoker on 275 F for remaining 4 hours. We want the liquid to evaporate but not have our beans be over smoked.
In place of Chicken Stock, you can use vegetable stock or even beef stock.
As an added flavor, if you are smoking a pork shoulder at the same time, use the Flying Swine All-Purpose Rub method of preparation and seasoning. When finished, you should have some “fat caps” on top of your shoulder. Simply pull them off and add pieces of flavored fat caps to your beans for an authentic Pork N’ Beans taste that goes hand in hand. I have often used actual pulled pork in place of bacon to add a meatier texture to soft smoked beans.