Spicy Pit Beans
Cook Notes
BBQ Used: Kamado Joe Classic II
Cooking Method: Direct
Fuel used: Kamado Joe Big Block Charcoal
Cooking Temperature: Medium Heat
Key Accessories
Ingredients
200g Bacon Lardons
1 Onion, diced
2 Red Peppers, diced
2 cloves of Garlic, minced
800g Pinto Beans
800g Haricot Beans
1/4 cup American Mustard
2 Chipotle Chillies in Adobo Sauce
500ml Vegetable Stock
1 cup Ketchup
2/3 cup Light Brown Sugar
2 tbsp Black Treacle
1 tbsp Apple Cider Vinegar
1 tbsp BBQ Rub (Pitmaster Rub from Smokey Carter)
2 tbsp Scotch Bonnet Chilli Jam (or a hot sauce of your choice)
1/2 cup Chipotle & Bourbon BBQ Sauce
Method
The ingredients list looks long for a simple side dish but the good news is, everything is just tipped into a dutch oven and smoked so there is very little work involved in this one.
Setup your BBQ for direct cooking at a medium temperature (between 150-180c) and preheat a little oil in your dutch oven or skillet. Add your bacon lardons and saute them until they start to take on a little colour and they render some of their fat into the pan. Next add your finely diced peppers, onions and garlic and cook until soft.
Next, add all the remaining ingredients and give it a stir to combine everything. Add a chunk of your favourite smoking wood to the coals and close the lid down. Allow the beans to smoke for 30-40 minutes or until the sauce has thickened enough so that it doesn’t immediately close back in when you scrape the wood spoon across the bottom of the pan (if that made no sense, watch the YouTube video below)
Beans are a great side to have with any traditional Low and Slow American BBQ like ribs, pork shoulder or brisket.
