The best beans I’ve ever had were served to me by this man:

Oklahoma Joe and an Oklahoma Joe Smoker
That’s Okla­homa Joe stand­ing next to one of his Okla­homa Joe Grills

He is Joe David­son oth­er­wise known as Okla­homa Joe. He had his own line of off­set smok­ers that he sold to Char-Broil, has won just about every­thing there is to win in the world of BBQ, and is an all around great guy. Accord­ing to his web­site:

Joe has won more than 300 bar­be­cue cham­pi­onships, includ­ing the Jack Daniel’s World Cham­pi­onship, the Amer­i­can Roy­al World Cham­pi­onship, the Great Pork Bar­be­qlos­sal, the Head-to-Head World Cham­pi­onship, the World Brisket Open Cham­pi­onship, the Cana­di­an Salmon Grand Cham­pi­onship, the Rib Cham­pi­onship at the San Anto­nio Rodeo and BBQ Cham­pi­onship, the Mem­phis in May World BBQ Cham­pi­onship, and numer­ous state and region­al titles.

His burnt ends are the best BBQ I have tast­ed in my life and the­se beans were bet­ter than any beans I have ever had. So why am I mess­ing with per­fec­tion? Why am I chang­ing a recipe that has won the side dish award at Mem­phis in May three times? Because that’s what I do. Because I couldn’t resist tweak­ing it a lit­tle. Sor­ry. That’s just who I am.

Oklahoma Joe and DivaQ
Okla­homa Joe and Diva Q — Two BBQ leg­ends

My Spin on Oklahoma Joe’s Smoked Beans Ingredients:

1 117 oz can of baked beans (#10 can like you get at a ware­house club)
2 15 ounce cans of black beans
2 15 ounce cans of red kid­ney beans
18–20 oz of BBQ sauce
1 red onion, fine­ly chopped
1 yel­low pep­per and one red pep­per, chopped
1 ser­a­no pep­per (sub­sti­tute jalapeno)
2 lbs brown sug­ar
1 lb of smoked brisket, chopped
1 cup bour­bon

Yield: Two alu­minum pans of beans

Speak­ing of alu­minum pans, stock up. They are your best friend when cook­ing for a crowd and sav­ing a TON of clean up time.

If you’re won­der­ing what I did dif­fer­ent from Joe, well, you’ll just have to ask him your­self ;-)

***Editor’s Note ~ Lots of folks have asked what a #10 can of baked beans is. That’s the size of the can. It holds approx­i­mate­ly 117 ounces of baked beans and can be pur­chased at just about any warehouse/membership store***

I’m not going to bore you with a bunch of shots of ingre­di­ents being chopped. I’ll just give you the method. Use a min­i­mum of four alu­minum pans here. Dou­ble (or even triple) them up to keep the pans from bend­ing under the weight of the soon to be smoked beans. Drain some of the liq­uid off of the beans before adding to the pans. I didn’t drain them all, just about half. Com­bine all the ingre­di­ents in a large pot and mix togeth­er before pour­ing into two dif­fer­ent sets of alu­minum pans.

Throw the beans in a smok­er at 325. If there’s some sort of suc­cu­lent meat right above the pans drip­ping down into the beans, then all the bet­ter. Basi­cal­ly, when they start bub­bling in the mid­dle (not the edges, the mid­dle) then the smoked beans are done. That’s about an hour at 325. Adjust the time accord­ing­ly with a dif­fer­ent smok­er tem­per­a­ture. If you go much beyond when the mid­dle is bub­bling, the beans will turn to mush. They will still be good, but not as good as they can be. So remem­ber, when the mid­dle starts to bub­ble, they are ready to serve.

Oklahoma Joe's Beans
Okla­homa Joe’s Beans

I will say this, I made the­se beans for my annu­al pig roast on Memo­ri­al week­end 2015. I made way more than I need­ed and still had a cou­ple pans in the fridge. We had the in laws over for some quick burg­ers the next night for din­ner. Every­one was exhaust­ed from set­ting up and tear­ing down a par­ty for 70 peo­ple. I promised no cook­ing (oth­er than the burg­ers) and very lit­tle clean­ing: paper plates, plas­ticware, chips as the side, etc. I grilled the burg­ers for the kids and was about to put the adult burg­ers on when some­one said, “What about the beans?” So no cook­ing and very lit­tle clean up turned into cook­ing and some clean up because every­one want­ed those beans. The same beans they’d all eat­en the day before. The same beans they’d gorged on the day before.

I didn’t have time to put them on the smok­er so I cooked them in a pot on the stove and they were amaz­ing. Not as good as they could be if smoked, but still fan­tas­tic. The fact that five adults, one of which was not a bean eater until that week­end, asked for the­se beans the day after bing­ing on them says a ton.

Here are a cou­ple oth­er of my favorite grilled sides. Grilled Baked Pota­toes and Grilled Sal­ad. That’s right, Grilled Sal­ad!

If you have any ques­tions or com­ments about my spin on Okla­homa Joe’s smoked beans, feel free to leave them below or send me an email.

4.0 from 1 reviews
My Spin on Okla­homa Joe’s Smoked Beans
Author: 
Recipe type: Side Dish
Cuisine: BBQ
Prep time: 
Cook time: 
Total time: 
 
I take may­be the best smoked bean recipe on the plan­et and tweak it. Sor­ry, it’s what I do. Either way, you will be high­ly impressed with how the­se smoked beans turn out.
Ingre­di­ents
  • 1 #10 can of beans
  • 2 15 ounce cans of black beans
  • 2 15 ounce cans of red kid­ney beans
  • 18–20 oz of BBQ sauce
  • 1 red onion, fine­ly chopped
  • 1 yel­low pep­per and one red pep­per, chopped
  • 1 ser­a­no pep­per (sub­sti­tute jalapeno)
  • 2 lbs brown sug­ar
  • 1 lb of smoked brisket, chopped
  • 1 cup bour­bon
Instruc­tions
  1. Com­bine all ingre­di­ents in a large alu­minum foil tray (I sug­gest stack­ing 2 or 3 trays on top of each oth­er for sta­bil­i­ty)
  2. Mix togeth­er well
  3. Place on a smok­er at 325 for 1 hour
  4. Remove from the heat and serve
 

 

Scott Thomas

Scott Thomas

Scott Thomas, the Orig­i­nal Grillin’ Fool, was sent off to col­lege with a suit­case and a grill where he over­cooked, under­cooked and burned every piece of meat he could find. After thou­sands of fail­ures, and quite a few suc­cess­es, near­ly two decades lat­er he start­ed a web­site to show step by step, pic­ture by pic­ture, fool­proof instruc­tions on how to make great things out of doors so that oth­ers don’t have to repeat the mis­takes he’s made on the grill.
Scott Thomas

@GrillinFool

https://t.co/lVWgniik3V#Grill­Porn abounds here. All meat, all the time!
I need all the butcher diss­ing, non brisket smok­ing haters to line up in here and com­ment that this brisket needs …… https://t.co/apEVxJXIWK — 9 hours ago
Scott Thomas

Latest posts by Scott Thomas (see all)

37 comments

Scott, your first ingre­di­ent — what kind of beans is that? I want to try the­se soon, but don’t want to mess up the first ingre­di­ent!

Reply

Melis­sa,

I went and got a big can of baked beans from a warehouse/membership store. Just a stan­dard can of bakes beans but the giant one…

.……Scott

I’ve been wait­ing to make this recipe ever since that event, what bet­ter week­end?

Reply

I was won­der­ing how many serv­ings that would this recipe would be?

Reply

Ed,

Not sure. A TON. It would serve a crowd. The­se exact mea­sure­ments fed a crowd of 50 along with a whole hog I did with them…

.……Scott

Cov­er or no cov­er? Stir at any point?

Reply

Dominic,

No cov­er and no stir. Cov­er­ing will keep the smoke out. And don’t both­er stir­ring once it hits the grill. The heat will do it for you…

.……Scott

Do you rin­se the kid­ney and black beans pri­or to adding them or not? Mak­ing this del­ish look­ing recipe now with pulled BBQ moose.

Reply

Ryan,

I poured them in with­out rins­ing. Let me know how it comes out. Moose? Real­ly? How cool is that!

.……Scott

My beans are bet­ter!!!

Reply

This recipe has won the Mem­phis in May best side dish twice. I thought I had a wicked awe­some bean recipe and then I had the­se. Not even close. Feel free to do a side by side taste test with some friends…

.……Scott

Please share

Do you drain the kid­ney and black beans pri­or to pour­ing them in the pan? I wasn’t sure if they need­ed to be drain. I will be mak­ing the­se today and very excit­ed about it

Reply

Nance,

I believe I did drain them some­what. I didn’t leave them to drain for an hour, or pour them into a colan­der, but I did drain them some­what…

.……Scott

What kind of BBQ sauce do you rec­om­mend? Do you have a recipe for a good home­made one? 

Reply

Sara,

I don’t have a speci­fic sauce I use. I tend to avoid ones that use High Fruc­tose Corn Syrup, but I have some in my pantry. I know that Kraft com­plete­ly redid their entire line last year to use lots of great ingre­di­ents (real toma­toes, cane sug­ar, etc) and their sauces are real­ly good. I gen­er­al­ly don’t make my own sauce. I just buy one off the shelf and doc­tor it where need­ed…

.……Scott

I don’t have a smok­er… Alter­na­tive cook­ing method?? Thanks.

Reply

Faith,

You can make them in the oven and they will still be out­stand­ing…

.……Scott

Have you tried this with any oth­er smoked meat besides brisket?

Thanks

Reply

Bob­by,

I have not. I’d bet it would be pret­ty good with some smoked tri tip or pulled pork. If you try it with anoth­er meat, let me know how it comes out…

.……Scott

I use smoked ham hocks and they come out great. I de-bone every­thing and then throw in best pieces if meat. In my area at least, the smoked ham hocks are sig­nif­i­cant­ly cheap­er and eas­ier to come by.

Looks amaz­ing. I saw anoth­er com­ment on mak­ing them in the oven. Would you keep the temp and time the same? Thanks for the recipes!

Reply

Thanks, I’ve been look­ing for a smoked bean recipe to my lik­ing for years. I believe this is the one. I’m think­ing of adding a dol­lop of yel­low mus­tard, nope no way fol­low­ing your recipe exact­ly.

Reply

You will not be dis­ap­point­ed. Let me know how they come out…

.……Scott

Is there an alter­na­tive for bour­bon in this recipe

Reply

Dan,

Try a beer or wine. If the alco­hol is a prob­lem, try a nice alco­hol free beer like Kaliber…

.……Scott

Two pounds of brown sug­ar, real­ly?

Reply

Kris,

Real­ly

Do you have mea­sure­ments to make a small­er batch, or could the extra be frozen?

Reply

Cari,

The extra can most def­i­nite­ly be frozen. I have a pan in my deep freeze right now!

.……Scott

For the #10 can of beans.… Is it baked beans, pin­to beans, navy/small pea beans? I 2nd Sara Jayne ask­ing about which BBQ sauce… there are so many dif­fer­ent flavors/ styles.… I used BBQ sauce when I make my meat­loaf and depend­ing on which one I use, it can COMPLETELY change the fla­vor pro­file. There have been ones I’ve used, liked them on oth­er things (grilled keilbasa/chicken) and HATED when I used it for the meat­loaf. Grant­ed some of it its per­son­al taste, but I would hate to make this amount of beans, and be dis­ap­point­ed with the out­come. I’m a “tweak­er” too, but it would be good to have a ref­er­ence to start from. Wish­ing we weren’t com­ing out of grilling sea­son (I don’t have a smok­er either) here in New England…although we do have an awe­some local BBQ/Smokehouse where I could get the brisket.…thinking of mak­ing the­se for a get-togeth­er at a friends house in a cou­ple weeks.…they look fan­tas­tic!!!

Reply

A #10 can of baked beans, like you get at the local ware­house store. As for the BBQ sauce, I hon­est­ly don’t remem­ber what vari­ety I used. I have prob­a­bly 4 dozen dif­fer­ent kinds at my house as peo­ple send me sauces all the time. I wish I could be more help…

.……Scott

You men­tioned thos served a whole par­ty with left­overs. On a com­ment you men­tioned it serves 50. Is this cor­rect. O need to serve 150..thank you

Reply

Eric,

Two full pans fed fifty as a side dish, but we also had about 3 oth­er sides. The pans were full to the brim. Six full pans along with oth­er sides and you should be gold­en…

.……Scott

I made them today and they were the best beans I’ve ever made. Thanks for the recipe.

Reply

I was up in Tul­sa last week and went to Okla­homa Joes for the first time and had the beans…excellent! We’re cook­ing beans for 125 peo­ple at our local mis­sion Sun­day and I’ve decid­ed to use your recipe. We will be using large pots on the gas stove or oven at our church kitchen instead of a smok­er. Any tips on stove top cook­ing if our oven isn’t big enough? The day before I’ll smoke a large brisket and will prob­a­bly use 6 pounds for a triple batch. Since we won’t be using a smok­er how much liq­uid smoke should be added? Is the bour­bon fla­vor very notice­able? Many of the peo­ple we are feed­ing have alco­hol prob­lems. I know the alco­hol will evap­o­rate off, but we just want to be care­ful and not trig­ger an onslaught of relaps­es. We’ll be using Bush baked beans from Sam’s.

Reply

Kir­by,

Stove top, just use a large pot rather than alu­minum pans, and heat it through. I’m not a fan of liq­uid smoke at all. I would omit it entire­ly. Also, skip the bour­bon if you are wor­ried about that. I couldn’t say mow much the bour­bon fla­vor comes through as it has been more than a year since I made the­se. Good luck and let me know how they come out…

.……Scott

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