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Dutch's Ranch Style Beans

Whenever I do a smoke, I always try to get some beans into the smoker too.

This Ranch Bean reicpe is great for those folks that don't really care for a sweet tasting bean.



1 cup dried pinto beans,* see direction #1
6 bacon slices
3 cups water
1 (15 ounce) can stewed diced tomatoes
1 bell pepper, chopped
1 onion, chopped
1/2 jalapeno, seeded and finely chopped (optional)
2 tbls Worcestershire sauce
1 tbls brown sugar
1 tsp chili powder
1 tsp paprika
1 tsp cracked black pepper
1/2 tsp dried mustard
1/4 tsp ground ginger
salt to taste


1. Soak pinto beans over night or boil for 1 minute then let sit covered for one hour.

2. Fry bacon until just slightly crisp, remove from pan and dice. Saute onion and bell pepper in bacon grease until translucent.

3. Drain soak water from beans and add the 3 cups water. Bring to a boil, then cover and reduce heat to simmer. Cook until beans are tender – about 1 1/2 - 2 hours. Drain well.

4. Add remaining ingredients and mix well. . If you are adding the beans to a smoker, move on to Step #7.

5. Bring mixture to a boil, then cover and reduce heat to simmer

6. For a thicker sauce, remove cover and continue to cook until desired consistency is reached.

7. If you are going to smoke the beans, pour bean mixture into a 9 X11 X 2 3/4 inch foil pan and place in smoker. Give the beans a stir several times through out the smoke. I place the pan on the fire box end to start and when they start to bubble, I'll slide them down to the tounge end of the smoker.

8-10 servings.

* 1 cup of dry beans will yield 2 -2 1/2 cups of cooked beans. 1/4 cup of cooked beans is 1 serving.

I am one of the thousands of your Wicked Good recipe fans, I will have to try these Forum Index -> Recipes
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