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BBQ Maple Baked Beans

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6

Mesquite

Our beans cook low and slow overnight, then a little bit longer. If you want people to rave and hand you blue ribbons, this recipe is it.

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  • 1 Pound Navy beans, dried, rinsed

  • 2 Quart water

  • 1 Large yellow onion, diced

  • 1 bay leaf

  • 2 Clove garlic, minced

  • 8 Ounce (1/2 lb) bacon, chopped

  • 3/4 Cup Pure maple syrup, preferably Grade B

  • 1/3 Cup ketchup

  • 1/4 Cup Traeger 'Que BBQ Sauce

  • 1 1/2 Dried mustard

  • 1 1/2 Teaspoon Salt

  • 1 Teaspoon Freshly ground black pepper

  • 1

    Plan ahead: This recipe requires overnight time. In a 2-1/2 quart Dutch oven or a large saucepan, add the beans and water. Soak for 8 hours, or overnight.

    • 1 Pound Navy beans, dried, rinsed

    • 2 Quart water

  • 2

    On the stovetop over medium-high heat, bring the beans to a boil. Add the onion, bay leaf, garlic, and bacon and reduce the heat to medium-low. Simmer the beans until tender, 1-1 1/2 hours. Drain the beans, reserving the cooking liquid. Discard the bay leaf.

    • 1 Large yellow onion, diced

    • 1 bay leaf

    • 2 Clove garlic, minced

    • 8 Ounce (1/2 lb) bacon, chopped

  • 3

    Stir in the maple syrup, ketchup, Traeger 'QUE BBQ Sauce, mustard, salt, and pepper. Return the beans to the Dutch oven, or transfer to a 2-1/2 quart bean pot. Cover the beans with a lid or foil.

    • 3/4 Cup Pure maple syrup, preferably Grade B

    • 1/3 Cup ketchup

    • 1/4 Cup Traeger 'Que BBQ Sauce

    • 1 1/2 Dried mustard

    • 1 1/2 Teaspoon Salt

    • 1 Teaspoon Freshly ground black pepper

  • 4

    When ready to cook, set the Traeger temperature to 300°F and preheat with the lid closed for 15 minutes.

    : 300 ˚F

  • 5

    Place the Dutch oven directly on the grill grates. Close the lid, and cook for 5-6 hours, stirring occasionally or until very tender and flavorful, adding some of the reserved bean cooking liquid if the beans seem too dry. Uncover for the last 30 minutes of cooking.

  • 6

    Remove the beans from the grill and serve warm. Enjoy!

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