PREP TIME: 15 MIN
COOK TIME: 6 HOURS
Smoked pork and beans has never been so flavorful, taste the wood pellet difference.
1 LBS. WHITE BEANS, SUCH AS GREAT NORTHERN OR NAVY BEANS, DRIED
1 LARGE ONION, DICED
1/2 CUP MOLASSES
2 TSP. BLACK PEPPER, FRESHLY GROUND
3/4 CUP BROWN SUGAR
2 TBSP. DRY MUSTARD
1 1/2 TSP. SALT
1/4 TSP. GROUND CLOVES
1 1/4 LB. SALT PORK OR SMOKED BACON
2 SLICES SMOKED BACON FOR THE TOP, EACH CUT IN HALF
Put in a large saucepan and cover with water by 2 inches. Bring to a boil over high heat, and boil for 2 minutes. Remove from the heat, cover the pot, and let sit for 1 hour.
Add half the diced onion, and bring the beans to a boil again over high heat. Reduce the heat to medium-low, and simmer the beans until tender, 1 1/2 to 2 hours. (The beans should always be covered with water. Add more if necessary.) Drain the beans, reserving the cooking liquid.
In a large mixing bowl, combine the remaining onion as well as the molasses, brown sugar, mustard, salt, pepper, and clove. Add the beans and 2 cups of the cooking liquid. (Reserve the remaining liquid.)
Pour half the beans in a lidded bean pot and add the salt pork. Cover with the remaining beans. Replace the lid.
When ready to cook, start the Pellet grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 250 F and preheat, lid closed, for 10 to 15 minutes or until it reaches 250 F.
Put the pot with the beans on the grill grate and bake for 4 hours, adding the reserved cooking liquid (or water) as needed to keep the beans from drying out.
The last hour, lay the 4 bacon strips on top of the beans and sprinkle with brown sugar. Continue to cook for 30 minutes to an hour. Serve hot.