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Barbecue Sauce

Beans, Dinner, Lactose Free, Recipes, Side Dishes, Smoker

Smoked Baked Beans

June 27, 2021

Smoked Baked Beans

There is a myriad of ready-to-eat canned beans that are great for a quick meal. However, if you are looking for baked beans that are over the top, you will fall in love with these smoky, sweet, and tangy beans with bacon.  They are a delicious side dish for grilled or fried chicken, barbecue ribs or anything from the grill for that matter, including burgers.  The subtle smoky flavor is one you can’t get from canned beans.  The recipe calls for a smoker, so if you have one, you’ll be delighted with the final result.  

Onion, Poblano Pepper, Garlic

This recipe is made with canned pinto and white beans which simplifies this terrific dish.  Feel free to switch out the beans with others that you may have on hand, such as cannellini beans, black beans, or use all pinto beans.  The aromatics are garlic, onion and a bit of poblano pepper.  The flavorful sauce includes cider vinegar, molasses, maple syrup, Dijon mustard, tomato paste, chili powder, and barbecue sauce.  

Preparing Beans for the Smoker

Smoked Baked Beans

The beans will spend a few hours in the smoker.   All you need to do is give them a stir now and then which will ensure that smoky, savory flavor you’re looking for.

Smoked Baked Beans

Smoked Baked Beans with Fried Chicken & Coleslaw

Serve the beans with your favorite meals. One of ours is extra crispy fried chicken tenders and coleslaw.  

Smoked Baked Beans with Bacon

Smoked Baked Beans
 
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Author:
Serves: 6
Ingredients
  • 4 slices medium thick bacon, chopped into ½-inch pieces
  • 2 cups sweet or yellow onion, diced
  • 2 medium garlic cloves, minced
  • ½ small poblano, seeded and diced (about ⅓ cup)
  • 2 15-ounce cans pinto beans, rinsed and drained
  • 2 15-ounce cans small white beans, rinsed and drained
  • 1 cup barbecue sauce
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons molasses
  • ¼ cup maple syrup
  • 2 tablespoons tomato paste
  • 2 tablespoons Dijon mustard
  • 2 teaspoons mild chili powder
  • 1¼ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
Preparation
  1. Preheat smoker to 225 degrees
  2. In a large Dutch oven (I use my 5½ quart) sauté bacon until crisp. Drain on paper towels, leaving behind the rendered bacon fat. Add onions and poblano pepper to the pan and cook over medium heat until softened, about 5 minutes. Add garlic, stir for another minute.
  3. Add drained beans and the rest of the ingredients (except cooked bacon). Stir to combine. Bring to a boil then carefully transfer to a medium sized disposable aluminum pan. Place pan, uncovered, directly on smoker grates. Smoke for about 3 hours, stirring beans every 30 minutes. During the last hour of cooking add ¼ - ½ cup of water to moisten the beans (these beans are meant to be thick and savory, without a lot of liquid). Stir in crispy bacon bits just before serving the beans.

 

Dinner, Lactose Free, Recipes, Sauces, Tofu, Vegan, Vegetarian

Crispy Tofu with Homemade Barbecue Sauce

March 19, 2021

Crispy Tofu with Homemade Barbecue Sauce, Charred Green Beans, Avocado

This is a very tasty tofu dish that can be made in an hour. The delicious sauce is quite versatile and can be used in multiple ways.  It’s excellent with the crispy tofu but I’m sure it would be just as good with grilled chicken or pork chops if tofu is not your thing.  However, it’s a must with this tofu.  You will be pleasantly surprised at how yummy it is.  

Crispy Tofu with Homemade Barbecue Sauce, Charred Green Beans, Avocado

Serve the tofu over white or brown rice along with your favorite greens, and extra sauce on the side.

Wildwood Extra Firm Tofu

Use extra firm tofu so it holds its shape once the water is pressed out.  Wildwood is my favorite brand.  You can find it at Down to Earth here on Maui.

Pressing Out Water with TofuXpress

If you are looking for the very best way to press out the water from a tofu block, consider buying the TofuXpress.  You will never regret it, especially if you bake tofu often.  Pressing tofu with paper towels or a kitchen towel doesn’t hold a candle to this little gadget.  I’ve had mine for over 10 years.  

Tofu Batons

The tofu block is cut into 1/2-inch slices, then cut into short sticks.

Corn Starch and Panko

A little bit of panko added to the cornstarch makes all the difference in giving the tofu a crispy exterior.

Fine Panko Bread Crumbs

Crispy Tofu

Crispy Tofu

Maple Syrup, Soy Sauce, Sesame Oil, Tomato Paste, Garlic, Ginger Chili Powder

The barbecue sauce uses ingredients that are not difficult to find.  Better yet, the sauce does not require any cooking.

Homemade Barbecue Sauce

Glorious homemade barbecue sauce with a twist.  The sauce has Asian ingredients such as soy sauce, ginger and sesame oil, but it also has the more typical maple syrup, chili powder and tomato paste that you might find in an American style barbecue sauce.  The combination turns out a sauce that’s seriously addicting.

Crispy Tofu with Homemade Barbecue Sauce, Chinese Broccoli, Avocado

Crispy Tofu with Homemade Barbecue Sauce
 
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Sauce adapted from MOB Kitchen recipe
Author:
Serves: 2-3
Ingredients
  • 14 ounce extra firm tofu, water pressed out
  • ½ cup corn starch
  • ¼ cup fine panko
  • 1½ teaspoons finely grated fresh ginger
  • 1 small garlic clove, grated or finely minced (about ¼ teaspoon or up to ½ teaspoon for garlic lovers)
  • 2 tablespoons tomato paste
  • 2 tablespoons pure maple syrup
  • 1 teaspoon mild chili powder
  • 2 tablespoons soy sauce (Kikkoman recommended)
  • 2 tablespoons lite soy sauce (Kikkoman recommended)
  • 2 teaspoons sesame oil
  • roasted sesame seeds for serving
Preparation
  1. Press water from tofu, preferably with tofu press if available.
  2. Cut tofu into ½ -inch slices. Cut each slice crosswise to make two pieces, then lengthwise to make 4 pieces (about 28 pieces). Combine corn starch with panko in a pie plate or wide bowl and set aside.
  3. For the sauce, in a medium bowl, combine ginger, garlic, tomato paste, maple syrup, chili powder, soy sauces and sesame oil. Whisk to combine, set aside.
  4. Toss tofu pieces in cornstarch panko mixture pressing gently so the coating adheres to the tofu
  5. Heat canola oil (enough to go up the sides of a pan about ¼-inch) in a large skillet over medium to medium-high heat. Fry tofu until crispy, turning now and then, about 4 minutes or so. Adjust heat as needed so the tofu doesn't burn and is just golden brown. Remove tofu to a paper towel-lined plate.
  6. To serve, place tofu over rice and spoon barbecue sauce over tofu. Sprinkle sesame seeds over the top. Serve with your favorite greens (broccoli, bok choy, green beans) and extra barbecue sauce on the side.

 

 

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