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Dedicated to Memphis In May: The Best Dang BBQ Baked Beans in France (via Memphis)

29 Apr

BBQ Baked Beans and Chicken

As a native Memphian, we have BBQ sauce in our veins instead of blood (OK, a bit dramatic, but you get the point!). Living in France, I’ve now shared my BBQ fanaticism with everybody I’ve met. Ribs are a bit hard to come by here, but a great way to satisfy your BBQ fix is with the beans! My hubby and I have made these beans and have left our friends mouth’s open with shock and their assiettes (plates) empty.

This recipe is dedicated to all those working so hard in the Memphis In May competition and pays homage to their committment to BBQ, despite the horrible storms that are plaguing the South now. Keep on cookin’ and bon appetite, y’all!

Memphis-Style BBQ Baked Beans + Sauce

4-5 cans of white (pork & beans/canallini beans) drained and rinsed

24oz. (2 cartons) of tomato puree

1 can stewed tomato pieces

2-3 ripe tomatoes (if small, then 3) diced

1 can tomato paste or ½  tube tomato concentrate

2 large onions (or 3 smaller ones) diced or sub ½ jar dried onions

2-3 cloves garlic (or 1/2 tsp. dried)

1 large green bell pepper (or 2 small ones) diced

2 tsp. Tobasco® (or other vinegar-based hot sauce)

1 tsp. Worcester/HP sauce (I prefer the HP)

2 ½ tsp. smoky paprika

1 tsp. cumin

½  cup strawberry jam or preserves

½ cup dark brown sugar

2 tsp. Kosher/sea salt

1 tsp. black pepper

1 tsp. cayenne pepper

½  cup + 2 tbs. olive oil

1 regular package of smoked bacon diced

1 tbs. Dijon mustard

½  cup apple cider vinegar

½ tsp liquid smoke

*Optional:  to make spicier, add more Tabasco® (hot sauce) or Harrisa®(chili paste) to taste.  Add browned sausages, chorizo, pulled pork, diced chicken or ground beef, if desired.

Preparation: (TIP: without beans and put through a sieve, you’ve got great BBQ sauce!)

1) Drain & rinse beans to remove excess liquid and set aside.

2) In a oven-save pot (cast iron or Le Creuset® if you have it) add bacon, onion & bell pepper to render and brown a bit. Add a dash of olive oil or butter if needed to help with the render.

3) Add tomato paste, tomato pieces & tomato concentrate to the rendered mixture & stir to get all the good bits off the bottom of the pan.

4) Add all other ingredients (in any order is fine) as desired.

5) Cook over stove top on low-medium heat for 2-3 hours.  You should see the mixture turn from an orange base colour to a glossy red-based colour (same as bolognese sauce).

6) Then, (*add any browned meats at this stage) place in the oven for an hour at 325F or 160C.

7) Let cool and pig out y’all!

 
7 Comments

Posted by on April 29, 2011 in Daily life in France

 

Tags: , , , , , , , , , , , , , ,

7 responses to “Dedicated to Memphis In May: The Best Dang BBQ Baked Beans in France (via Memphis)

  1. Michi

    April 29, 2011 at 7:08 pm

    Mmmmmmmmmmm. These sound delicious, and kind of remind me of 4th of July! I’ll have to give this recipe a try. 🙂

     
    • expatriotgames

      April 29, 2011 at 9:06 pm

      You’re right Michi…they make a great 4th of July dish, along with deviled eggs, potato salad to go with our hamburgers and hotdogs!

       
  2. Pys72

    May 19, 2011 at 6:46 am

    This is one of the best tasting recipe I tasted. Tried a fair few in Memphis myself and these are up there with the best. Thank you so much for sharing this with us. When will you publish again? I miss reading your story.

     
    • expatriotgames

      May 26, 2011 at 10:12 am

      Thank you, PYS! I’m honored, as I know you have become a true connoisseur!

       
  3. Henry Acosta

    August 2, 2017 at 10:09 pm

    Sounds good enough to try.

    But any BBQ cook worth their salt in or around Memphis would never used ‘liquid smoke’.

    It’s considered a blasphame.

     
    • expatriotgames

      September 14, 2017 at 10:30 pm

      You’d be surprised 🙂 I hope you’ll like them.

       

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