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Beans, Dinner, Lactose Free, Recipes, Side Dishes, Smoker

Smoked Baked Beans

June 27, 2021

There is a myriad of ready-to-eat canned beans that are great for a quick meal. However, if you are looking for baked beans that are over the top, you will fall in love with these smoky, sweet, and tangy beans with bacon. They are a delicious side dish for grilled or fried chicken, barbecue ribs or anything from the grill for that matter, including burgers. The subtle smoky flavor is one you can’t get from canned beans. The recipe calls for a smoker, so if you have one, you’ll be delighted with the final result.

This recipe is made with canned pinto and white beans which simplifies this terrific dish. Feel free to switch out the beans with others that you may have on hand, such as cannellini beans, black beans, or use all pinto beans. The aromatics are garlic, onion and a bit of poblano pepper. The flavorful sauce includes cider vinegar, molasses, maple syrup, Dijon mustard, tomato paste, chili powder, and barbecue sauce.

The beans will spend a few hours in the smoker. All you need to do is give them a stir now and then which will ensure that smoky, savory flavor you’re looking for.

Serve the beans with your favorite meals. One of ours is extra crispy fried chicken tenders and coleslaw.

Smoked Baked Beans

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Author: Kiyo Miller

Serves: 6

Ingredients

4 slices medium thick bacon, chopped into ½-inch pieces
2 cups sweet or yellow onion, diced
2 medium garlic cloves, minced
½ small poblano, seeded and diced (about ⅓ cup)
2 15-ounce cans pinto beans, rinsed and drained
2 15-ounce cans small white beans, rinsed and drained
1 cup barbecue sauce
3 tablespoons apple cider vinegar
2 tablespoons molasses
¼ cup maple syrup
2 tablespoons tomato paste
2 tablespoons Dijon mustard
2 teaspoons mild chili powder
1¼ teaspoons kosher salt
½ teaspoon freshly ground black pepper

Preparation

Preheat smoker to 225 degrees
In a large Dutch oven (I use my 5½ quart) sauté bacon until crisp. Drain on paper towels, leaving behind the rendered bacon fat. Add onions and poblano pepper to the pan and cook over medium heat until softened, about 5 minutes. Add garlic, stir for another minute.
Add drained beans and the rest of the ingredients (except cooked bacon). Stir to combine. Bring to a boil then carefully transfer to a medium sized disposable aluminum pan. Place pan, uncovered, directly on smoker grates. Smoke for about 3 hours, stirring beans every 30 minutes. During the last hour of cooking add ¼ - ½ cup of water to moisten the beans (these beans are meant to be thick and savory, without a lot of liquid). Stir in crispy bacon bits just before serving the beans.

Dinner, Lactose Free, Potato Salad, Recipes, Salad, Side Dishes

Julia’s American-Style Potato Salad

July 25, 2020

This American-Style Potato Salad recipe that comes from Julia Child is everything a potato salad should be. Creamy potatoes, savory bits of bacon, hard boiled eggs, celery and onions. A few tablespoons of sour cream add a zingy flavor. It’s a dish that will appeal to everyone who loves a good potato salad.

Yukon Gold potatoes are the best option for this salad. Tender and creamy, they hold their shape very well. They are the potatoes I use most often.

The cooked potatoes soak up a cider vinegar and chicken broth (or potato water) bath before the other ingredients are mixed in. The potatoes are luxuriously creamy when prepared this way.

I save a bit of bacon, chives, and sometimes a tablespoon of chopped hard boiled egg to sprinkle over the top of the salad just before serving. Mahalo Julia for another great recipe that will be a regular feature on my menus.

Julia's American-Style Potato Salad

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Adapted from Julia Child's recipe

Author: Kiyo Miller

Serves: 6

Ingredients

2 pounds medium-sized Yukon Gold potatoes (try to select potatoes that are similar in size)
2 tablespoons cider vinegar
2 tablespoons chicken broth or potato cooking water
½ cup finely chopped sweet onion
½ cup finely chopped celery
4 slices crispy cooked bacon, chopped or crumbled
3 tablespoons finely chopped pickle, sweet or dill
3 hard boiled eggs, peeled and sliced thin
2 tablespoons finely chopped chives
1 tablespoon finely chopped Italian parsley
kosher salt
freshly ground black pepper
⅔ cup mayonnaise
2 tablespoons lactose free sour cream (or regular sour cream)
*If you want to top the salad with some bacon and diced hard boiled egg before serving reserve ½ hard boiled egg and a tablespoon of chopped bacon.

Preparation

Peel the potatoes and cut into ⅓-inch thick slices. Cut each slice into a half-round or quarter-round slices depending on how large your potatoes are. Place potatoes in a large saucepan with water just to cover. Add 1½ teaspoons salt. Heat to a simmer, and cook potatoes for about 6 minutes, or until just cooked through. Test for doneness after cooking for 5 minutes. If the potatoes need more time continue to cook and test after each additional minute to ensure they do not overcook. Immediately remove from the heat and drain potatoes in a colander (save 2 tablespoons of cooking water). Once drained, transfer potatoes to a large, wide bowl. Stir the cider vinegar and chicken broth (or potato water) together. Drizzle over the potatoe pieces. Gently toss potatoes with a thin spatula. Let potatoes sit for about 20 minutes to absorb the liquid, tossing once or twice during that time.
Add the prepared onion, celery, bacon, pickle, hard boiled eggs, chives and parsley. Whisk the mayonnaise and sour cream together. Stir in the mayonnaise mixture and gently fold everything together. Season with kosher salt and freshly ground black pepper.
Cover the salad and refrigerate for at least 1 hour before serving. Sprinkle chopped bacon and hard boiled egg over the top before serving (optional).

Crispy Bacon

Smoked Baked Beans

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Julia’s American-Style Potato Salad

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