From: Jack Horne
Recipe for 2 lbs of Beans
Bacon, Onions, Garlic
1.25 lbs slices thick cut bacon – cut into small pieces – cooked until crisp
Saute 3 red onions (diced) in bacon fat
Add 12 cloves garlic (chopped) at the end of the saute
In Blender
4 chipotles deseeded
2 Tbs ancho chili powder
2 cups coffee
1.5 cup bbq sauce
8 tbs dark brown sugar (1/2 cup)
2 tbs molasses
3 tbs Zatarain’s creole mustard
4 tsp kosher salt
2 tsp black pepper
Bring up to 3 quarts with water
Combine in Cast Iron Pot
2 pound Navy (Pea) Beans (drained after soaking overnight – 3 Tbs salt, 1 Tbs sugar per 4 quarts water)
Sauted onions and bacon
3 additional red onion diced
Contents from blender
Smoke on hot side of smoker 6-8 hours uncovered (add water as needed)
Finish 2-3 hours covered, until beans are soft
Crescent City Brew Talk 