Dutch Oven Baked Beans
2ea 15 oz. Cans Pinto Beans, drained
2ea 15 oz. Cans Kidney Beans, drained
3/4 Lb. Applewood Smoked Bacon, Thick sliced, Diced
1 Cup Red Onion, diced medium
1/2 Cup Dark Molasses
1 Tsp. Vanilla Paste
1 Tsp. Fresh Garlic, ground
1/2 Cup Dark Brown Sugar
1 15 oz. Can Ground Tomato
1 Cup Maple Syrup
1/2 Cup Water
3 Tbsp. Rub a Dub Seasoning (use Oink for more bbq flavor, Bayou Dust for more cajun flavor or add Fire Salt to kick up the heat)
1 Tsp. Smoked Black Ground Pepper
Heat a large Dutch oven (www.lodgemfg.com) on stove top or grill. Sauté bacon half way, then add red onions. Continue to sauté until onions turn golden. Add beans and remaining ingredients. Bring to boil. Next place in or on your smoker, adjust the lid so its tilted open and helps to allow the smoke to filter thru.
Smoke the beans for about 1 hour at 150-180 degrees, allowing the smoke to filter thru the open lid, collect on the condensation and drip into the beans, stir the beans every 20 minutes to help incorporate the smoke. Next turn up the temp to 300 degrees, cover the beans with the lid and allow to cook for another 30 minutes. Carefully open the lid, adjust seasoning to your desired taste, check the temperature and cook longer if needed. Temp should read about 165-180 degrees. If the liquid is starting to evaporate, add a blend of 50% water and 50% ground tomato, until desired consistency is met. We like our beans with about 80% beans and 20% liquid.