This recipe is a unique way to utilize the water pan of your smoker. As the meat of your choice is cooking above the water pan, it is adding flavor to the beans that are cooking below.
1 pound dried navy beans
Five 10 1/2-ounce cans chicken broth
2 cups chopped onion
1 cup chopped celery
1 cup chopped green bell pepper
2 tablespoons minced garlic
1 teaspoon Cajun seasoning
1 tablespoon hot sauce
2 bay leaves
1. Clean and rinse beans.
2. Combine all ingredients in the water pan of a smoker or place in pot and place in your barbecue pit with coals and wood off to the side.
3. Smoke beans for 2 hours.
4. Remove from smoker and place on stove and simmer for 1 hour and 15 minutes, stirring occasionally. If liquid runs low, add enough water to achieve a creamy consistency.
Yields approximately 1 gallon of cooked beans.
Recipe compliments of Chef Patrick Mould.