One-Pot Sweet & Savory BBQ Baked Beans
Meet your new go-to for summer barbecues — these baked beans from @chefjean_paul feature our Sweet & Savory Korean BBQ Sauce for a deep, layered richness. Cook everything low and slow on the stove to maximize flavor — then if you’re up for it, smoke it on the grill for added depth.
what you'll need
what you need from momofuku
$0
INGREDIENTS
- 2 lb ground beef (80/20)
- 3 (15 oz) cans navy beans (unseasoned/plain)
- 2 tbsp beef tallow or clarified butter
- 1 large onion, diced
- 2 green bell peppers, diced
- 4 cloves garlic, minced
- 1 bunch scallions, thinly sliced (for garnish)
- 2 cups stock (any kind)
- 1 tbsp barbecue rub (to start, adjust to taste)
- black pepper, to taste
- 1/2 cup Momofuku Sweet and Savory Korean BBQ Sauce
Directions
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Preheat smoker: Set your smoker or grill to 275°F, using a mix of hardwoods such as hickory, oak, fruit woods, or mesquite.
Brown the beef: In a large stainless steel, cast iron or enameled pot, heat the tallow over medium-high heat until hot. Add ground beef and cook for about 15 minutes, stirring occasionally, until browned.
Sauté aromatics: Add diced onion and minced garlic. Continue cooking for 10 minutes, adjusting heat as needed to prevent burning.
Season the base: Add barbecue rub and black pepper. Stir to coat the meat and toast the spices for 3–5 minutes.
Cook the peppers: Stir in diced bell peppers and cook for 10 minutes, or until they begin to soften.
Simmer with stock: Pour in stock and bring the mixture to a simmer.
Stir in the BBQ sauce. Let the mixture simmer on low heat for 5 minutes. Taste and adjust seasoning slightly—leave room to adjust again after smoking.
Smoke the beans: remove lid and transfer the pot to your preheated smoker. Smoke uncovered for 45 minutes to develop flavor.
Taste and adjust seasoning as needed. Serve hot, topped with thinly sliced scallions.
Tips:
• Use a cast iron Dutch oven or enameled pot safe for smoker use.
• For extra heat and/or sweet, add Momofuku Chili Crunch or Chili Crunch Hot Honey
• Can be made a day ahead—flavors get even better overnight.
