Makes: 12-16 servings (this recipe can also be cut in half)
Here’s what you’ll need:
1 pound smoked brisket or bacon cut into 1/4-inch slivers
1 can (15 oz) black beans
1 can (15 oz) dark red kidney beans
3 cans (15 oz each) baked beans or pork and beans (we used 2-21.5 oz cans)
1 large sweet onion (vidalia), finely chopped
1 red bell pepper, cored, seeded, and finely chopped
1 green bell pepper, seeded and finely chopped (poblano peppers are optional)
4 garlic cloves, minced
3-6 jalapeno peppers (optional) seeded and diced
2 cups sweet red barbecue sauce (your favorite brand)
Dijon mustard (amount depends on taste, we add 1/4 cup)
1 1/2 cups firmly packed light brown sugar, or more to taste
2 tsp liquid smoke (optional)
Coarse salt and freshly ground black pepper
You’ll also need:
1 large (turkey-size) or 2 medium size aluminum foil pans; 2 cups of wood chips or chunks (preferably pecan or hickory) soaked for an hour in hot water to cover, then drained. (We didn’t use the wood chunks and cooked this on a charcoal grill at a family gathering, turned out just as wonderful.)
If using bacon instead of brisket, place it in a large skillet over medium heat and fry until crisp and golden brown, about 5 minutes. Pour off all the bacon fat, saving a few tablespoons for the beans, if desired.
Empty the cans of black and kidney beans into a colander and drain. Rinse the beans under cold water and drain again…..
Place all the beans (including the baked beans and pork and beans) in a large non-reactive mixing bowl and add the onion, bell peppers, garlic, jalapenos, poblanos, and stir to mix…..
Add the barbecue sauce, brown sugar, mustard (optional), liquid smoke, if using, and fried bacon or brisket…stir to mix. Taste for seasoning, adding more brown sugar or mustard if necessary, add salt and pepper to taste…..
Transfer the bean mixture to the aluminum foil pans. (you can drizzle a little of the bacon fat for more added flavor).
Set up the grill for indirect grilling and preheat to medium-low. If using a gas grill, place all the wood chips (if using) in a smoker box or in a smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium-low. If using a charcoal grill, preheat it to medium-low and then toss all of the wood chips or chunks onto the coals.
When ready to cook, place the pan of beans in the center of the hot grate, away from the heat, and cover the grill…..
Cook the beans until they are thick and richly flavored, about an hour or so. If the beans start to dry out, cover them loosely with foil.
These are a huge hit at big gatherings! We highly recommend these!