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Oklahoma Joe’s Smoked Beans

Oklahoma Joe’s Smoked Beans
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Oklahoma Joe’s Smoked Beans are a slow-cooked, smoky, and flavorful barbecue classic featuring Great Northern or Navy beans simmered with smoked meats, brown sugar, molasses, and a blend of spices. This rich and satisfying side dish boasts a perfect balance of sweetness, smokiness, and spice, ideal for pairing with grilled meats or enjoyed on its own. Easy to customize and adaptable for vegetarian diets, these beans bring warmth and depth to any meal.

Ingredients

Scale

Beans

  • 1 pound Great Northern or Navy beans, soaked overnight

Smoked Meats

  • 6 ounces bacon or smoked sausage, chopped

Aromatics

  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced

Sweeteners

  • 1/4 cup brown sugar
  • 2 tablespoons molasses

Sauces and Condiments

  • 1 cup tomato sauce or ketchup
  • 1 tablespoon yellow mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon apple cider vinegar

Spices and Seasonings

  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • Salt, to taste
  • Black pepper, to taste

Optional

  • 1 teaspoon liquid smoke (if not using a smoker or smoked meats)

Instructions

  1. Prepare Your Beans: Soak the dried Great Northern or Navy beans overnight in plenty of cold water to soften them and reduce cooking time, ensuring even cooking and flavor absorption.
  2. Render the Bacon or Sausage: In a large skillet, cook the chopped bacon or smoked sausage over medium heat until crispy and browned, releasing flavorful fat essential to the base and smokiness of the beans.
  3. Sauté Aromatics: Using the rendered fat, sauté the finely chopped onions and minced garlic in the skillet until soft and fragrant, building a savory foundation for the beans.
  4. Combine Ingredients in the Pot: Drain the soaked beans and transfer them to a large pot or smoker-safe pan. Add the sautéed onions, garlic, bacon or sausage, tomato sauce or ketchup, brown sugar, molasses, yellow mustard, Worcestershire sauce, apple cider vinegar, smoked paprika, chili powder, salt, and pepper. Mix well to blend all ingredients.
  5. Cook Low and Slow: If using a smoker, set it to around 225°F and place the bean pot inside, cooking for 3 to 4 hours and stirring occasionally. Alternatively, simmer gently on the stovetop or bake in a low oven (~300°F) with a lid, stirring every 30 minutes. This slow cooking melds flavors and creates the signature thick, smoky sauce.
  6. Adjust and Serve: Near the end of cooking, check the beans for seasoning and texture. Add more salt, pepper, or sweetness if needed. If the sauce is too thin, simmer uncovered for a few minutes to thicken before serving.

Notes

  • Use real smoke if available; it greatly enhances flavor depth.
  • Slow cooking is key to allow beans to fully soak up smoke and spices.
  • Keep beans submerged during cooking to prevent drying out or burning.
  • Choose fresh aromatics and quality smoked meats for the best results.
  • Stir occasionally to prevent sticking and ensure even flavor blending.
  • For a vegetarian version, omit bacon or sausage and add smoked paprika and liquid smoke.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days; flavors deepen overnight.
  • Freeze portions in freezer-safe containers for up to 3 months; thaw overnight before reheating gently on low heat.

Nutrition

Keywords: smoked beans, Oklahoma Joe's recipe, BBQ side dish, slow-cooked beans, smoked sausage beans, smoky beans recipe, barbecue beans, smoked beans vegetarian option

Find it online: https://cherrycooks.com/oklahoma-joes-smoked-beans/