Spicy BBQ Pit Beans
450g bacon lardons
1 large onion, sliced
1tbsp Smoky Brae BBQ Rub
1 tbsp Smoky Brae Chilli Rub
900g beans (pinto & haricot)
200ml BBQ sauce
400ml beef stock
BBQ Used: Weber 57cm Kettle
Cooking Method: Indirect (in the Petromax ft6 dutch oven)
Fuel used: Weber Briquettes
Cooking Temperature: 170-180C
Pre-heat your dutch oven with a little bit of oil then fry off your bacon lardons. Once they have started to colour, you can add your sliced onions to soften.
After 5 minutes when the onions have softened and become translucent, it’s time to season. Add both BBQ rubs to the onions and bacon and mix it all together. Continue to cook for 5 minutes to allow those rub flavours to open up.
Now it is time to start building your sauce. Add the passata, bbq sauce and beef stock to the dutch oven and mix.
Finally add your beans and mix them through the sauce. Add some soaked wood chips to your coals to add a smoky flavour to your beans. I used the Oakwood chips from smoky brae but you can choose your favourite. Put the lid on to your BBQ and allow the beans to bake for around an hour.
You will know the beans are ready when they have softened and the sauce has thickened. these are an incredible side dish or snack in their own right. They are also a great way to use up leftover smoked meats such as pulled pork, brisket burnt ends or my personal favourite – pork belly burnt ends.
Watch this cook on YouTube
If you want to see the full step by step guide for this cook, I made a recipe video over on my YouTube channel. Click the video thumbnail to watch
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