PUT SOME DAN-O'S ON IT
These smoked soup beans are packed with flavor and made special by Steve Caudill “Big Hazzard BBQ” from Country Boy Brewing! With good beans come patience, and this is a slow-cooked side that is well worth the wait.
Like most good bean recipes, this one starts off with dry pinto beans that you soak yourself. You’ll want to soak your beans the night before to make sure they’re ready to start in the morning. You’ll also want a nice, sturdy cast-iron dutch oven to cook them in! From there, this recipe only takes a handful of ingredients and a little patience.
This smoked soup beans recipe is perfect for a day when you’re smoking a brisket or pork butt and need to run the smoker all day, but would be worth running your smoker just for the beans! If you do not have a smoker, you could use a grill with indirect heat and a wood chip box, or you could cook them in the oven with a splash of liquid smoke.
Now how do these beans taste? They’re a little oniony, smoky, porky, well-seasoned, and have a perfect texture. They are great to pair with any smoked or grilled protein and absolutely hit the spot! Now, to try the real deal, you’ll want to hit up Country Boy Brewing’s Georgetown, KY location and will have to catch them on special, but this will work in the meantime!
Pair with your favorite smoked meat and cornbread, or have a bowl on its own. Enjoy!
Looking for other great soup recipes? Try our easy chicken and dumplings recipe.
Tip** You can low-boil the beans for about an hour prior to smoking to speed the cooking process by 2-3 hours!
- 4 lbs pinto dry pinto beans. Soaked overnight and drained
- 2 cans 48 chicken stock,
- 1 pitcher of water (64 oz)
- 2 large yellow onions diced
- 3-4 jalapenos diced with the seeds left in
- 3 tbsp BBQ rub
- 3 tbsp black pepper
- 4 tbsp Original Dan-O’s Seasoning
- 2 tbsp Garlic
- Ham Bone or ham hawk
- Soak your beans in a large pot overnight using 2 parts water per one part beans. Drain your beans and add to the dutch oven.
- Mix in chicken stock, water, ham bone, onion and jalapenos, and place on a smoker uncovered at about 225 degrees for 6-8 hours, until they start to soften, stirring occasionally. After this 6-8 hours, mix in the seasoning. Continue cooking for 3-4 hours for a total of 10-12 hours.
- Towards the end, mash up some of the beans with a large spoon and mix together.