Competition Beans: A Stovetop Symphony of Smoky Sweetness

I remember my first barbecue competition like it was yesterday. The air was thick with smoke, the tension was palpable, and the aroma of perfectly cooked meat hung heavy. I was a nervous wreck, carefully tending to my ribs, but the real secret weapon I had up my sleeve? These Competition Beans. I hadn’t perfected my rib recipe yet, but I knew these beans would bring something special to the table. I didn’t win that year, but the compliments on the beans gave me the motivation to keep competing and perfecting my craft.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 2 hours
• Total Time: 2 hours 15 minutes
• Servings: 10
• Yield: About 12 cups
• Dietary Type: Gluten-Free (check BBQ sauce ingredients)

Ingredients

• 5 (16 ounce) cans red beans, drained
• 1 1/2 cups barbecue sauce (preferably FAT CAT Spicy Sauce, but your favorite is fine)
• 1 cup catsup
• 1/4 cup molasses
• 1/4 cup brown sugar
• 1/2 cup beer
• 1/2 cup apple cider
• 1 onion, chopped fine
• 4 slices bacon, chopped
• 2 garlic cloves, chopped
• 2 tablespoons olive oil

Equipment Needed

• Dutch oven or large, heavy-bottomed pot
• Cutting board
• Knife
• Measuring cups and spoons

Instructions

1. Begin by draining all five cans of red beans. Set aside.
2. In a dutch oven or large pot, fry the 4 slices of chopped bacon until they are crisp. This usually takes about 5-7 minutes over medium heat. Do not drain the grease from the bacon.
3. Add 2 tablespoons of olive oil to the bacon grease. This will provide a good base for softening the onion.
4. Add the 1 chopped onion to the pot. Soften the onion in the bacon grease and olive oil mixture over medium heat for approximately 5 minutes, or until translucent. Stir occasionally to prevent burning.
5. Add the 2 chopped garlic cloves to the pot and cook for another minute, until fragrant. Be careful not to burn the garlic.
6. Add the drained beans to the pot with the bacon, onion, and garlic.
7. Now, add the remaining ingredients: 1 1/2 cups barbecue sauce, 1 cup catsup, 1/4 cup molasses, 1/4 cup brown sugar, 1/2 cup beer, and 1/2 cup apple cider.
8. Stir all the ingredients together thoroughly to ensure everything is well combined.
9. Bring the mixture to a simmer over medium-low heat.
10. Cover the pot and simmer for 1 hour.
11. After 1 hour, remove the lid and continue to simmer uncovered for another hour, or longer, allowing the sauce to thicken and the flavors to meld together. Stir occasionally to prevent the beans from sticking to the bottom of the pot. If the beans appear to be drying out too much, add a little water or additional apple cider.
12. Taste and adjust seasonings as needed. If the beans are too sweet, add a dash or two of hot pepper sauce to balance the flavors.

Expert Tips & Tricks

• Bacon is Key: Don’t skimp on the bacon! The rendered bacon fat is crucial for building a rich, smoky flavor.
• Spice It Up: If you like a spicier kick, add a pinch of cayenne pepper or some chopped jalapenos along with the garlic.
• Sweetness Adjustment: The sweetness of the beans can be easily adjusted. If they’re too sweet, add a splash of apple cider vinegar or a dash of hot sauce. Conversely, if they’re not sweet enough, add a little more brown sugar or molasses.
• Beer Choice: The type of beer you use will influence the flavor of the beans. A dark stout will add a malty, robust flavor, while a lighter lager will provide a more subtle sweetness.
• Make-Ahead Magic: These beans taste even better the next day! Make them a day ahead of your competition (or dinner) and store them in the refrigerator. The flavors will have more time to meld together.
• Stovetop vs. Oven: While this recipe is designed for the stovetop, you can also transfer the beans to a baking dish and bake them in a 325°F (160°C) oven for about 2 hours, or until bubbly and thickened.
• The longer the beans simmer, the better!

Serving & Storage Suggestions

Serve these Competition Beans hot, straight from the pot. They’re a perfect side dish for barbecue ribs, pulled pork, brisket, or grilled chicken. Garnish with a sprinkle of fresh chopped parsley or cilantro for a pop of color.

To store leftovers, allow the beans to cool completely, then transfer them to an airtight container and refrigerate. They will keep in the refrigerator for up to 4 days. You can also freeze them for longer storage, up to 3 months. To reheat, simply warm them in a saucepan over medium heat, stirring occasionally, or microwave them until heated through. Add a splash of water or apple cider if needed to thin the sauce.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	462 kcal	N/A
Total Fat	27.5 g	N/A
Saturated Fat	5 g	N/A
Cholesterol	2.2 mg	N/A
Sodium	621.3 mg	N/A
Total Carbohydrate	84.7 g	N/A
Dietary Fiber	15 g	N/A
Sugars	26.4 g	N/A
Protein	20.7 g	N/A

Note: Nutritional information is an estimate and may vary based on specific ingredients used.

Variations & Substitutions

• Vegetarian Version: Omit the bacon and use vegetable broth instead of beer. Add a tablespoon of smoked paprika to mimic the smoky flavor.
• Bean Variety: Feel free to experiment with different types of beans. Great Northern beans, kidney beans, or even chickpeas would work well.
• Spice Level: Adjust the amount of barbecue sauce and hot pepper sauce to your preference. You can also add other spices like chili powder or cumin for a different flavor profile.
• Smoked Beans: For an extra smoky flavor, add a smoked ham hock or a piece of smoked sausage to the pot while the beans are simmering. Remove it before serving.
• Maple Syrup: Substitute maple syrup for the molasses for a slightly different sweetness.

FAQs (Frequently Asked Questions)

Q: Can I use canned beans instead of dried beans?
A: Yes, this recipe is specifically designed for canned beans for convenience, especially for BBQ competitions where you have to prepare everything onsite.

Q: How do I prevent the beans from sticking to the bottom of the pot?
A: Stir the beans frequently, especially during the last hour of simmering when the sauce is thickening.

Q: Can I make this recipe in a slow cooker?
A: Yes, you can. Fry the bacon and soften the onions and garlic in a skillet, then transfer everything to a slow cooker and cook on low for 6-8 hours.

Q: What if I don’t have apple cider?
A: You can substitute apple juice or even a little bit of water with a splash of apple cider vinegar.

Q: How can I make these beans spicier?
A: Add more hot pepper sauce, cayenne pepper, or chopped jalapenos to the pot. You could also use a spicy barbecue sauce.

Final Thoughts

These Competition Beans are more than just a side dish; they’re a flavor explosion that will elevate any barbecue. Don’t be afraid to experiment with different variations and make them your own. I encourage you to try this recipe, share it with your friends and family, and let me know what you think. Pair these beans with your favorite smoked meat and a cold beer for a truly unforgettable barbecue experience. Who knows, maybe they’ll even help you win your next competition!