We bought about 2 pounds of fresh green beans and on the way home wife says she would really like some of the Mission BBQ green beans. Since I had just smoked a pork butt the day before and had left overs, I said lets see what we can put together.
By the texture, I think Mission BBQ starts with canned green beans. I started with fresh and they turned out great.
I made up a batch using about a pound of beans. Clean the beans, remove stalks if there are any. I cut them into about inch and a half lengths. Put in pan that has a lid. Add a half medium onion chopped, two garlic cloves smashed with the knife blade then chopped, 1/2 teaspoon of ground pepper (I like ground white pepper) chop about 2/3 cup of your favorite smoked meat or use some bacon and some smoked meat and dump it in, Stir to mix it all then add just enough beef stock to cover about 2/3rds of the beans. Cover and put on the stove. Heat to simmer and simmer it until the beans are at your desired tenderness, stirring occasionally. We left them slightly crisp. Taste and add pepper or salt to your taste. I added no salt, the little bit in the pieces of bark of the smoked pork (from the rub) was enough.
We will be making these green beans when we next do a smoked brisket too. Wife said she likes these with the fresh beans more than the Mission BBQ mushy beans and the flavor is all there.
Give it a try.
By the texture, I think Mission BBQ starts with canned green beans. I started with fresh and they turned out great.
I made up a batch using about a pound of beans. Clean the beans, remove stalks if there are any. I cut them into about inch and a half lengths. Put in pan that has a lid. Add a half medium onion chopped, two garlic cloves smashed with the knife blade then chopped, 1/2 teaspoon of ground pepper (I like ground white pepper) chop about 2/3 cup of your favorite smoked meat or use some bacon and some smoked meat and dump it in, Stir to mix it all then add just enough beef stock to cover about 2/3rds of the beans. Cover and put on the stove. Heat to simmer and simmer it until the beans are at your desired tenderness, stirring occasionally. We left them slightly crisp. Taste and add pepper or salt to your taste. I added no salt, the little bit in the pieces of bark of the smoked pork (from the rub) was enough.
We will be making these green beans when we next do a smoked brisket too. Wife said she likes these with the fresh beans more than the Mission BBQ mushy beans and the flavor is all there.
Give it a try.