Shelly's Recipe

SMOKY KANSAS CITY BBQ BEANS ON THE GRILL

Category: Baked Beans

Serves 4 to 6

This recipe is meant for a charcoal grill. If you’re cooking on a gas grill, omit step 3 and finish cooking the beans in a 300-degree oven for 2 to 2 1/2 hours.

When the beans are tender and the sauce is slightly thickened, transfer the beans to a 13x9 inch disposable aluminum pan. Wrap tightly in foil and poke several holes in the foil so that the juices from the ribs can flavor the beans.

When you’re ready to add more coals, nestle the beans in the pan already on the bottom of the grill. Replace the cooking grate, making sure to position the ribs directly above the beans.

4 slice bacon, chopped fine
1 minced onion
4 cloves garlic, minced
1 lb pinto beans, soaked overnight (see photo)
6 cups water
1 cup barbecue sauce (see related recipe)
1/3 cup packed light brown sugar
2 tbsp brown mustard
1 tsp hot sauce
Salt

Cook bacon in Dutch oven over medium heat until beginning to crisp, about 5 minutes. Stir in onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add beans and water and bring to simmer. Reduce heat to medium-low, cover, and cook until beans are just soft, about 1 hour.

Stir in 1/2 cup barbecue sauce, brown sugar, mustard, hot sauce, and 2 tea-spoons salt and simmer, uncovered, over medium-low heat until beans are tender and sauce is slightly thickened, about 1 hour. (If mixture becomes too thick, add water.) Transfer beans to 13x9 inch disposable aluminum pan and wrap tightly with aluminum foil. Using paring knife or skewer, poke holes in foil.

In step 4 of Kansas City Sticky Ribs recipe (when new coals are added), nestle pan with beans inside disposable pan already in grill. Replace cooking grate and position ribs directly above beans. Cover grill and cook until beans are smoky and completely tender, about 2 hours. Discard foil, stir in remaining 1/2 cup barbecue sauce, and season with salt. Serve.