Barbecue-beans








Barbecue-beans are a favorite side-dish when cooking and eating barbecue.

They are filling,tasty and healthy for you.

I think of them as the king of baked-beans.

There is a lot of things we can add to the beans to give them great taste such as spices and different vegetables and adding different meats.

Also its great to add some fruit such as grapes to the recipe. When the economy is going under baked beans help you maintain your food budget


History of barbecue-beans


Barbecue-beans trace their ancestors back to the cowboys. The slow cooking and the outdoors made baked-beans a staple for the early pioneers heading west. The cowboys needed a food that could survive in the outdoors on the range when they were taking care of the cattle.

Well beans was just right for the job because the dried beans could survive for months until they were used, And the beans were also good for the cowboys high in protein.

The pioneers were not rich people and sometimes meat was scarce even with hunting, They could rely on the beans to get them thru tough times as they were filling and if cooked right kept the pioneers stomachs from growling.

Also the beans made the meats go farther because you could add smoked meats such as bacon to the beans and stretch the bacon farther.


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Bbq-beans a great easy recipe for the cowboy in you


recipe

Ingredients:

3 cups dried navy beans;or you can use pinto beans

1/2 lb fatty bacon;

1 cup molasses

3 tsp. dry mustard

salt and pepper to taste

How to cook

Soak beans overnight in water. Drain the beans and cover with fresh water, bring to a boil, and simmer about 30 minutes. While simmering, cut the fatty bacon into small pieces dice it up. Drain beans, and save the water they were cooked in. Place the beans and bacon into a kettle, pot, or pan with a lid. Mix the molasses with 1 cup of the bean water. Add the dry mustard, salt and pepper, and drizzle over the beans. Pour just enough bean water over the beans to cover.

Place the dish in your smoker and keep your temperature around 215 degrees. Use hickory wood for your wood chips. Smoke for two hours and put the lid on the dish or pot. Cook for another four hours. Check to see if you need to add more bean water .

barbecue-beans go great with ribs so lets cook some now

If you dont want to cook get Bushs bbq beand


i always have a few cans of this lying around just in case there is a need for canned food. I stock up on one years worth of food just like my mormon neighbors its better to store it when you dont need it




go to thebarbecuemaster.net