Serves 1
Directions
- 1Smoke beans uncovered to develop a crust.
- 2Brown 1 lb of breakfast sausage, allowing it to get nice and brown, creating some brown bits in the pan.
- 3Remove the browned sausage, leaving enough grease in the pan to sauté vegetables.
- 4Sauté half a sweet onion and a whole small red bell pepper in the sausage grease until softened and moisture cooks off.
- 5Season the sautéed vegetables with D Barbecue rub.
- 6Combine the cooked sausage and sautéed vegetables in a separate bowl.
- 7Drain two large cans of Bush's original baked beans thoroughly to remove excess moisture.
- 8Add the drained beans to the pot and fold in the sausage and vegetables.
- 9Doctor the beans with about 1 tablespoon of yellow mustard, several dashes of Worcestershire sauce, and hot sauce.
- 10Add more of the D Barbecue rub for seasoning.
- 11Sweeten the beans with about half a cup of light brown sugar.
- 12Squeeze in two entire bottles of Sweet Baby Ray's barbecue sauce to make them saucy.
- 13Stir all ingredients together until well incorporated.
- 14Cook the beans on the pit at 275 degrees.
- 15Stir the beans about every hour while smoking to incorporate the caramelization from the top.
Ingredients
- 1 lb breakfast sausage
- 0.5 sweet onion
- 1 small red bell pepper
- D Barbecue rub
- 2 cans Bush's original baked beans, drained
- 1 tbsp yellow mustard
- dashes Worcestershire sauce
- hot sauce
- 0.5 cup light brown sugar
- 2 bottles Sweet Baby Ray's barbecue sauce
Equipment
pitpaper towel
Tips
- Smoke beans uncovered for a crust on top.
- Brown meat well before adding vegetables to avoid excess moisture.
- Sauté vegetables in sausage grease for added flavor.
- Stir beans about every hour while smoking to incorporate caramelization.
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