Oklahoma Joe’s Smoked Beans

 

Oklahoma Joe’s Smoked Beans are a legendary side dish that perfectly complements any barbecue feast. These beans are not your ordinary canned variety; they’re slow-cooked to perfection in a smoker, absorbing all the smoky, savory flavors of barbecue goodness. Whether you’re hosting a backyard cookout, tailgating, or simply craving a delicious side dish, these smoked beans will elevate your BBQ game to a whole new level.

Ingredients

For the Smoked Beans:

  • 1 pound (about 2 cups) dried pinto beans, soaked overnight and drained
  • 1/2 pound smoked brisket or pulled pork, chopped (leftovers work great)
  • 1/2 cup barbecue sauce (your favorite variety)
  • 1/4 cup ketchup
  • 1/4 cup brown sugar
  • 1/4 cup molasses
  • 1/4 cup yellow onion, finely diced
  • 1/4 cup green bell pepper, finely diced
  • 1/4 cup red bell pepper, finely diced
  • 1/4 cup jalapeño pepper, finely diced (adjust to your spice preference)
  • 1/4 cup apple cider vinegar
  • 1/4 cup brewed coffee (yes, coffee!)
  • 2 tablespoons yellow mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • Salt and black pepper to taste

For the Smoker:

  • 2-3 chunks of your favorite smoking wood (hickory, oak, or applewood work well)

Instructions

Preparing the Smoker:

  1. Prepare your smoker for indirect cooking at a temperature of 250°F (120°C). Add the wood chunks to the coals or smoker box to infuse the beans with that signature smoky flavor.

Cooking the Smoked Beans:

  1. In a large, oven-safe pot or Dutch oven, combine the soaked and drained pinto beans, smoked brisket or pulled pork, diced onion, green bell pepper, red bell pepper, and jalapeño pepper.
  2. In a separate bowl, whisk together the barbecue sauce, ketchup, brown sugar, molasses, apple cider vinegar, brewed coffee, yellow mustard, Worcestershire sauce, garlic powder, chili powder, and smoked paprika. This is your smoky bean sauce.
  3. Pour the smoky bean sauce over the bean and meat mixture in the pot. Stir everything together until well combined.
  4. Season with salt and black pepper to taste. Be cautious with the salt, especially if your smoked meat is already salty.
  5. Place the pot of beans in the preheated smoker.
  6. Smoke the beans for 2 to 3 hours, stirring occasionally, until the beans are tender and have absorbed the delicious smoky flavors. Keep the smoker temperature steady at around 250°F (120°C).

Serving the Smoked Beans:

  1. Once the beans are cooked to perfection, remove them from the smoker.
  2. Let the beans rest for a few minutes before serving to allow the flavors to meld.
  3. Serve your Oklahoma Joe’s Smoked Beans as a mouthwatering side dish alongside your favorite barbecue meats. They’re also great on their own with some crusty bread for a hearty meal.

Variations and Tips

  • Vegetarian Version: If you prefer a vegetarian option, skip the smoked meat and use vegetable broth instead of coffee for a smoky vegetarian flavor.
  • Bean Variety: While pinto beans are traditional for this recipe, you can experiment with other beans like navy beans, black beans, or a mix of different varieties for a unique twist.
  • Spice Level: Adjust the heat by adding more or fewer jalapeño peppers or by leaving out the seeds for milder beans.
  • Crockpot Option: If you don’t have a smoker, you can achieve a similar result by cooking the beans in a slow cooker on low for 6-8 hours.
  • Make Ahead: These beans taste even better the next day, so consider making them ahead of time and reheating before serving.

 

Oklahoma Joe’s Smoked Beans are a mouthwatering barbecue side dish that captures the essence of smoky, savory goodness. Whether you’re a barbecue enthusiast or simply looking to elevate your next cookout, these beans are a flavorful addition that will have everyone asking for seconds. So, fire up the smoker, prepare a batch of these smoky beans, and get ready to savor the taste of authentic barbecue flavor in every bite.