Double Meat, Malcom-Style BBQ Beans

Serves 1
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Directions

  1. 1Smoke beans uncovered to develop a crust.
  2. 2Smoke beans uncovered to develop a crust.
  3. 3Smoke beans uncovered to develop a crust.
  4. 4Brown 1 lb of breakfast sausage, allowing it to get nice and brown, creating some brown bits in the pan.
  5. 5Brown 1 lb of breakfast sausage, allowing it to get nice and brown, creating some brown bits in the pan.
  6. 6Brown 1 lb of breakfast sausage, allowing it to get nice and brown, creating some brown bits in the pan.
  7. 7Remove the browned sausage, leaving enough grease in the pan to sauté vegetables.
  8. 8Remove the browned sausage, leaving enough grease in the pan to sauté vegetables.
  9. 9Remove the browned sausage, leaving enough grease in the pan to sauté vegetables.
  10. 10Sauté half a sweet onion and a whole small red bell pepper in the sausage grease until softened and moisture cooks off.
  11. 11Sauté half a sweet onion and a whole small red bell pepper in the sausage grease until softened and moisture cooks off.
  12. 12Sauté half a sweet onion and a whole small red bell pepper in the sausage grease until softened and moisture cooks off.
  13. 13Season the sautéed vegetables with D Barbecue rub.
  14. 14Season the sautéed vegetables with D Barbecue rub.
  15. 15Season the sautéed vegetables with D Barbecue rub.
  16. 16Combine the cooked sausage and sautéed vegetables in a separate bowl.
  17. 17Combine the cooked sausage and sautéed vegetables in a separate bowl.
  18. 18Combine the cooked sausage and sautéed vegetables in a separate bowl.
  19. 19Drain two large cans of Bush's original baked beans thoroughly to remove excess moisture.
  20. 20Drain two large cans of Bush's original baked beans thoroughly to remove excess moisture.
  21. 21Drain two large cans of Bush's original baked beans thoroughly to remove excess moisture.
  22. 22Add the drained beans to the pot and fold in the sausage and vegetables.
  23. 23Add the drained beans to the pot and fold in the sausage and vegetables.
  24. 24Add the drained beans to the pot and fold in the sausage and vegetables.
  25. 25Doctor the beans with about 1 tablespoon of yellow mustard, several dashes of Worcestershire sauce, and hot sauce.
  26. 26Doctor the beans with about 1 tablespoon of yellow mustard, several dashes of Worcestershire sauce, and hot sauce.
  27. 27Doctor the beans with about 1 tablespoon of yellow mustard, several dashes of Worcestershire sauce, and hot sauce.
  28. 28Add more of the D Barbecue rub for seasoning.
  29. 29Add more of the D Barbecue rub for seasoning.
  30. 30Add more of the D Barbecue rub for seasoning.
  31. 31Sweeten the beans with about half a cup of light brown sugar.
  32. 32Sweeten the beans with about half a cup of light brown sugar.
  33. 33Sweeten the beans with about half a cup of light brown sugar.
  34. 34Squeeze in two entire bottles of Sweet Baby Ray's barbecue sauce to make them saucy.
  35. 35Squeeze in two entire bottles of Sweet Baby Ray's barbecue sauce to make them saucy.
  36. 36Squeeze in two entire bottles of Sweet Baby Ray's barbecue sauce to make them saucy.
  37. 37Stir all ingredients together until well incorporated.
  38. 38Stir all ingredients together until well incorporated.
  39. 39Stir all ingredients together until well incorporated.
  40. 40Cook the beans on the pit at 275 degrees.
  41. 41Cook the beans on the pit at 275 degrees.
  42. 42Cook the beans on the pit at 275 degrees.
  43. 43Stir the beans about every hour while smoking to incorporate the caramelization from the top.
  44. 44Stir the beans about every hour while smoking to incorporate the caramelization from the top.
  45. 45Stir the beans about every hour while smoking to incorporate the caramelization from the top.

Ingredients

  • 1 lb breakfast sausage
  • 1 lb breakfast sausage
  • 1 lb breakfast sausage
  • 0.5 sweet onion
  • 0.5 sweet onion
  • 0.5 sweet onion
  • 1 small red bell pepper
  • 1 small red bell pepper
  • 1 small red bell pepper
  • D Barbecue rub
  • D Barbecue rub
  • D Barbecue rub
  • 2 cans Bush's original baked beans, drained
  • 2 cans Bush's original baked beans, drained
  • 2 cans Bush's original baked beans, drained
  • 1 tbsp yellow mustard
  • 1 tbsp yellow mustard
  • 1 tbsp yellow mustard
  • dashes Worcestershire sauce
  • dashes Worcestershire sauce
  • dashes Worcestershire sauce
  • hot sauce
  • hot sauce
  • hot sauce
  • 0.5 cup light brown sugar
  • 0.5 cup light brown sugar
  • 0.5 cup light brown sugar
  • 2 bottles Sweet Baby Ray's barbecue sauce
  • 2 bottles Sweet Baby Ray's barbecue sauce
  • 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.
Double Meat, Malcom-Style BBQ Beans | Clip Recipe