Pit Smoked Beans
These are a delicious side dish to your next picnic or BBQ. These beans are full of robust flavor; sweet and savory, salty and meaty. The smoking not only cooks them but also infuses them with that primal flavor. They make a large batch, and while they take some time they are not a lot of work.
Pit Smoked Beans
Ingredients
- 56-64 oz of canned beans 2 large cans or 4 small cans, we don’t need fancy flavored beans, we will be adding plenty of flavor.
- 1 pound of meat: My preference is to use trimmed meat from pork ribs but you can also use browned ground beef, diced cooked ham, pulled pork or shredded brisket.
- 1 white or yellow onion, chopped
- 1 bell pepper diced
- 1-2 jalapeno pepper diced, or 2-4 chipotle peppers in adobo (optional)
- 1 cup brown sugar
- 2 Tbsp of your favorite BBQ Rub
- 1-2 cups of your favorite BBQ Sauce start with one and add more if to think
- ¼ cup of yellow mustard
- 2 Tbsp of Worcestershire Sauce
- ¼ cup of your favorite bourbon optional
- 6 slices of thick cut bacon cut into bite sized pieces
Instructions
- Prepare and start your smoker.
- Drain all (at least most) of the liquid out of the beans.
- Combine all of the ingredients except the bacon in a cast iron Dutch Oven or disposable aluminum 9×13 deep pan.
- Sprinkle the bacon over the top.
- Smoke for 3-5 hours, stirring every hour or two. If they get too thick, add a little beer or more BBQ sauce.
- Take the beans off of the cooker and let them cool a little before serving.
Notes
The beans coming off the smoker.