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
150g South Carolina BBQ Sauce
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.