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.

4.5 from 2 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!
Pulled pork skills on point! . Video cour­tesy of @bbq_bboy : Pulling Pork Like A Boss 🐷 . You ready to take your I…… https://t.co/3QuPwwo0ZD — 7 hours ago
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43 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

we made the­se beans for my son’s grad­u­a­tion par­ty and every­one loved them, and asked for the recipe, I made them on the smok­er and used the wal mart brand of bbq sauce with molasses. no left­overs at all, I made and smoked them the day before and put them in a crock pot on low the morn­ing of the part, worked great. 

Reply

its says ser­a­no pep­per or jalapeno. do you chop that or jus throw it in there and then take it out?

Reply

Rsk,

Chop them up. The more white flesh you leave on the pep­pers, the hot­ter the beans will be…

.……Scott

Rec­om­men­da­tion for wood pel­let fla­vor?

Reply

Ken,

Fruit woods would be great. Apple, Cher­ry, Peach, Pear are all excel­lent options.

Just want to say the­se beans are incred­i­ble. Thank you. This is my go to recipe. Not look­ing at oth­ers

Reply

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