Table of Contents

Choosy Beggars Smoky BBQ Baked Beans: A Culinary Ode to Comfort

I’ll never forget the summer I first tasted baked beans that transcended the ordinary. It was at a family reunion, and my Aunt Carol, a woman known for her unpretentious yet sublime cooking, presented a massive crockpot filled with beans so fragrant, so deeply flavorful, they practically sang. Each spoonful was a revelation – smoky, sweet, tangy, and utterly comforting. It wasn’t just a side dish; it was a memory in the making, a culinary hug I’ve been chasing ever since. These beans, inspired by Choosy Beggars, come remarkably close to recreating that magic.

Recipe Overview

Prep Time: 8 hours, 15 minutes
Cook Time: 5 hours, 30 minutes
Total Time: 13 hours, 45 minutes
Servings: 8
Yield: 1 large pot
Dietary Type: Can be modified to be vegetarian

Ingredients

1 lb dried navy beans (2 lbs dried navy beans)
1 smoked pork hock, about 1 pound (same size pork hock but use all the meat)
2 bay leaves (3 bay leaves)
14 ounces crushed tomatoes (28 oz can crushed tomatoes)
2 tablespoons yellow mustard (1/4 cup yellow mustard)
2 tablespoons blackstrap molasses (1/4 cup molasses)
2 tablespoons red wine vinegar (1/4 cup vinegar)
1⁄4 cup maple syrup (1/2 cup maple syrup)
1 1⁄2 tablespoons Worcestershire sauce (3 tbsp wooster)
1 1⁄2 tablespoons packed brown sugar (3 tbsp brown sugar)
3 garlic cloves (6 cloves garlic)
1 large chipotle chili pepper (2 chipotle peppers)
1 teaspoon adobo sauce (2 tsp adobo sauce)
1 teaspoon cumin powder (2 tsp cumin)
1⁄2 teaspoon allspice (1 tsp allspice)
2 cups chicken stock (4 cups chicken stock)
Optional: 1 1⁄2 cups as needed chicken stock (2-3 cups chicken stock as needed)
Kosher salt, to taste

Equipment Needed

Large bowl for soaking beans
Large Dutch oven (at least 6-quart)
Measuring cups and spoons
Whisk
Knife and cutting board

Instructions

Soak the Beans: Place the dried navy beans in a large bowl and cover with three times their volume of water. Let them soak for at least 8 hours, or preferably overnight. This step is crucial for softening the beans and reducing cooking time.
Preheat the Oven: Preheat your oven to 325ºF (160ºC) with the oven rack positioned near the bottom. This lower temperature allows for slow, even cooking.
Prepare the Dutch Oven: In a large Dutch oven, nestle the smoked pork hock amongst the soaked beans. Add the bay leaves. If you’re making a larger batch, ensure the Dutch oven is appropriately sized to prevent overflow.
Make the Sauce: In a medium-large mixing bowl, combine the crushed tomatoes, yellow mustard, blackstrap molasses, red wine vinegar, maple syrup, and Worcestershire sauce. Add the brown sugar, cumin powder, and allspice.
Add the Aromatics: Finely mince (or grate) the garlic cloves and add them to the sauce. Remove the chipotle chili pepper from its adobo sauce. Chop the chipotle pepper very, very finely. Add the chopped chipotle and a dollop of the adobo sauce to the sauce mixture.
Season the Sauce: Season the sauce with kosher salt. For the regular amount, use 1-2 teaspoons. If making a larger batch, use up to 1 tablespoon, adjusting to taste.
Combine and Stir: Whisk the sauce thoroughly to ensure all ingredients are well combined. Pour the sauce over the beans in the Dutch oven. Stir gently until the beans are evenly coated. The pork hock may make this a bit tricky, but try to work around it to avoid removing and re-positioning the hock.
Add Chicken Stock: Pour 2 cups of chicken stock over the bean mixture. It will appear quite soupy at this stage, but don’t worry, the beans will absorb much of the liquid during cooking.
Bake: Cover the Dutch oven tightly with its lid and bake for at least 4 hours. After 4 hours, check the beans to assess their condition. They should have absorbed a significant amount of the sauce and begun to thicken.
Check Bean Tenderness: The beans should be very tender and soft, but not falling apart into mush. If they are still firm, continue baking, checking every 30 minutes.
Remove Pork Hock and Thicken: Remove the pork hock from the pot. Add more chicken stock to the pot until the beans start to look saucy but not overly soupy. Tuck the beans back into the oven to continue cooking.
Cool and Shred Pork Hock: Allow the pork hock to cool until it is easy to handle. Separate the meat from the skin/fat and bones. Discard any gristle and bones. Tear the meat into relatively small chunks. Reserve the large fatty skin chunk.
Combine Pork and Beans: Mix about half of the chopped pork back in with the beans (or all of it if you’re making a larger batch or simply prefer more pork). Add more chicken stock if the beans don’t appear loose enough. Casually drape the reserved skin/fat on top of the beans, fat side up if possible.
Final Bake: Put the lid back on the Dutch oven and return the beans to the oven for another 1 – 1.5 hours. The texture of the beans should be saucy but not soupy, fairly thick but not goopy. If you prefer a saucier bean, add more stock. If you prefer a thicker bean, let it cook for the last half hour uncovered.
Serve: Remove the fat cap (skin) from the beans and discard it. Give the beans a good stir before serving.

Expert Tips & Tricks

Vegetarian Option: To make this vegetarian, omit the pork hock. Instead, melt 2 tablespoons of butter in the bottom of your Dutch oven before adding the beans, and add 6-8 drops of liquid smoke to the sauce mixture before it goes into the oven. If making a larger batch, use 1/4 teaspoon of liquid smoke.
Acid Timing: Adding acidic ingredients (like tomatoes and vinegar) early in the cooking process can sometimes toughen the bean skins. If you find your beans are taking a very long time to soften, try adding these ingredients after the beans have been cooking for at least an hour.
Bean Quality: The age and quality of your dried beans can significantly impact cooking time. Older beans may take longer to soften.
Salt Wisely: Be mindful of the salt content of your chicken stock and adjust the added salt accordingly. Taste frequently throughout the cooking process and adjust as needed.

Serving & Storage Suggestions

Serve these Smoky BBQ Baked Beans hot as a side dish with grilled meats, cornbread, or coleslaw. They are also fantastic served on their own with a crusty bread for soaking up the delicious sauce.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the beans in freezer-safe containers for up to 2-3 months. To reheat, simply warm the beans in a saucepan over medium heat or in the microwave until heated through. Add a splash of chicken stock or water if they have become too thick during storage.

Nutritional Information

Please note that these values are estimates and can vary based on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	350 kcal	18%
Total Fat	12g	18%
Saturated Fat	3g	15%
Cholesterol	10mg	3%
Sodium	600mg	26%
Total Carbohydrate	55g	20%
Dietary Fiber	15g	54%
Sugars	18g	N/A
Protein	20g	40%

Variations & Substitutions

Spice Level: Adjust the amount of chipotle pepper and adobo sauce to control the heat level. For a milder flavor, use only half of the chipotle or omit it entirely.
Sweetness: You can adjust the sweetness by using less maple syrup or brown sugar. Alternatively, try using honey or agave nectar as a substitute.
Bean Variety: While navy beans are traditional, you can experiment with other types of beans, such as Great Northern beans or cannellini beans. Keep in mind that different beans may require slightly different cooking times.
Smoked Flavor: If you don’t have a smoked pork hock, you can add extra liquid smoke to enhance the smoky flavor. Start with a small amount and adjust to taste. Smoked paprika can also add a smoky dimension.

FAQs (Frequently Asked Questions)

Q: Can I use canned beans instead of dried beans?

A: While dried beans are recommended for the best texture and flavor, you can use canned beans in a pinch. Drain and rinse the canned beans thoroughly and reduce the initial baking time significantly (start checking for doneness after 1-2 hours).

Q: Do I really need to soak the beans overnight?

A: Soaking the beans is highly recommended as it helps them cook more evenly and reduces cooking time. However, if you’re short on time, you can use a quick-soak method by boiling the beans in water for 2 minutes, then letting them sit for 1 hour before proceeding with the recipe.

Q: Can I make this in a slow cooker?

A: Yes, you can adapt this recipe for a slow cooker. After completing steps 1-8, transfer the bean mixture to a slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beans are tender.

Q: The sauce is too thin. How can I thicken it?

A: If the sauce is too thin at the end of cooking, remove the lid from the Dutch oven and continue baking for another 30-60 minutes, allowing some of the liquid to evaporate. You can also thicken the sauce with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water).

Q: Can I add other vegetables to these beans?

A: Absolutely! Diced onions, bell peppers, or even carrots can be added to the Dutch oven along with the beans for extra flavor and texture.

Final Thoughts

These Smoky BBQ Baked Beans are more than just a side dish; they’re a labor of love, a testament to the power of slow cooking, and a celebration of simple, honest flavors. I urge you to gather the ingredients, embrace the process, and create a pot of beans that will warm your heart and soul. Share them with friends and family, and don’t be afraid to experiment with variations to make them your own. I’d love to hear your feedback and any creative twists you add to this timeless recipe. Happy cooking!

Choosy Beggars Smoky BBQ Baked Beans Recipe