BBQ Pit Beans
Slow cooked barbecue beans perfect as an accompaniment to smoked meats. Serve as a side, with a baked potato or on toast.
20ml olive oil
1 medium onion – finely diced
4 rashers streaky bacon – diced into approx. 1cm pieces
600g mixed dried beans (soaked for at least 6 hours or overnight)
1 can chopped tomatoes
1 tbsp smoked paprika
1 tsp black pepper
1 tsp salt
Optional – herbs, chillies, hot sauce
Add mixed beans (we used haricot and pinto) to a large bowl and cover with cool water (at least a few inches above the beans as they will expand). Soak for at least 6 hours or overnight uncovered at room temperature. Once beans are soaked, drain and set aside.
Heat a large saucepan or stockpot over medium heat. Once hot, add oil and diced bacon and sauté for a few minutes until the bacon is browned and slightly crispy.
Next, add diced onion and sauté for 6-10 minutes, stirring frequently until onion is soft and translucent.
Add drained beans, chopped tomatoes, smoked paprika and South Carolina BBQ Sauce and cover with water about 1 inch over the top, as the beans will expand while cooking. Bring to a low boil. Then reduce heat to low or medium-low so it simmers but doesn’t boil.
Now add remaining seasonings: salt, pepper and any chosen chillies, herbs or hot sauce. We used our Tomato Ketchup for extra richness and tomato flavour.
The beans can now be transferred to either your smoker BBQ or oven and cooked at around 120C for a few hours, topping up the water if they start to look dry.
After a few hours (at least 2 and as many as 6) the beans should be cooked through, soft and tender. Serve with BBQ meats as a side, or use instead of baked beans for a snack.
For an extra meaty version, add 100g minced beef at the same time as the bacon. Alternatively, create a vegetarian option by omitting both meats.