Here’s a Mexican take on barbecued baked beans. Black beans stand in for navy beans, and a sweet-hot spice mix replaces the molasses. Cilantro and lime perk up the flavors. Serve this as a side dish with fajitas, grilled pork, beef, or poultry.

Prep: 10 minutes (plus 5 minutes for rub)
Soak: Overnight (or 8 hours)
Cook: 1½ to 2 hours.

– 20 pounds of charcoal or about an eighth cord of wood so that the fire can burn gently for about 2 hours
– Heavy pot, preferably cast iron, with a wire handle so it can be hung over the fire
– Heat-resistant grill mitt.

– For beans with a thick, soupy consistency similar to refried beans, cook them until the liquid evaporates and some beans cling to the bottom of the pan. Add about ½ cup hot water before stirring in the salt, lime, and cilantro. Scrape up the bits stuck to the pan bottom and stir well.

– If you don’t have enough fuel to cook the beans over an outdoor fire, you can cook them on the stovetop in a Dutch oven or large soup pot. The cooking directions remain the same.

Indirect heat, medium ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting or pot hanger and wire-handled pot
Indirect heat, medium ash
12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 4 inches above the fire or pot hanger and wire-handled pot.

10 ounces dried black beans, picked over and rinsed
2 tablespoons vegetable oil
1 small onion, finely chopped
3 cloves garlic, minced
2 bay leaves
¼ cup Fragrant Chile Rub, made without the salt
1½ teaspoons kosher salt
Juice of ½ lime
2 tablespoons chopped fresh cilantro leaves.

1. Put the beans in a large pot and cover with water by 2 inches. Let soak overnight.
2. Heat the grill as directed. Drain the beans in a colander and set aside. Heat the oil in the same bean pot directly over the heated part of the grill. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 2 minutes. Add the beans and enough water to cover the beans by 1 inch. Stir in the bay leaves and the salt-free chile rub. Bring to a boil, then move the pot to the unheated part of the grill and simmer gently, uncovered, until the beans are tender, 1 to 1½ hours, stirring now and then and adding hot water as necessary to keep the pan bottom from going dry.
3. Stir in the salt, lime juice, and cilantro. Cook for another 5 minutes, then taste and adjust the seasonings as necessary.
4. Remove the bay leaves before serving.


This entry was posted on Friday, October 5th, 2012 at 4:54 pm and is filed under Mastering Vegetables And Other Sides BBQ And Grilling Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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