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Evil Bart's Fire Smoke Beans


4 pounds dried white beans, soaked overnight
4 ham hocks
2 bottles Guinness Stout 2 large garlic cloves 1 pound brown sugar 2½ cups molasses
2½ cups tomato puree
¾ cup cider vinegar
2 Tablespoons Cookshack Spicy Chicken Rub
2 Tablespoons red crushed chilies
2 Tablespoons toasted coriander
5 Granny Smith apples, diced
10 bacon strips


Soak beans overnight. Boil with 1 bottle Guinness and 4 hocks. Watch the water level add more if it falls below the level of the beans.
Boil until some of beans are just starting to break up. Pour off liquid until ¾ level of beans. Clean and dice hocks and add with remaining ingredients. Place bacon on top of beans. Bake at 250°F for 5 hours and uncover. Raise temperature to 350°F and continue to bake, stirring every 10 minutes for 30 to 40 minutes.
Place in hotel pan and smoke with hickory wood for 3 hours at 225°, stirring every 20 minutes. If beans are dry add tomato juice to desired consistency.