Who doesn’t loved a good baked bean? And whilst here in the UK we might have a soft spot for a certain tinned variety, there’s nothing so wonderful as a BBQ side than a good dish of homemade pit beans. Full of smokey spices and seasonings, whilst this is at it’s sublime best cooked low and slow in a smoker BBQ, it’s well worth making even if you cook it in the oven. And other than the long cook time, it’s simplicity itself. A quick sweat of the onions, then throw everything in the pan and let it cook (albeit with the occasionally stir).
If you’re smoking large joints at the same time, then don’t forget that pit beans make a great way to make the most of your burnt ends. Trim up the meats, cut the trimmings into cubes, and add to the beans. Allow to cook out and soften for 30 minutes, and then you’re ready to serve.
BBQ Pit Beans
- Large Casserole or Dutch Oven
- 1 tbsp Vegetable Oil
- 2 large Onions peeled and finely chopped
- 3 cloves Garlic peeled and finely chopped
- 2 small Red Peppers de-seeded and finely chopped
- 2 small Birds Eye Chili de-seeded and finely chopped
- 2 tsp Smoked Chipotle Paste
- 1 tbsp Sweet Smoked Paprika
- 1 tbsp Hot Smoked Paprika
- 1 tbsp Ground Cumin
- 1 tbsp Dried Oregano
- 2 tsp Garlic Powder
- 1 tsp Ground Cinnamon
- 1 tsp Sea Salt
- 2 tsp Cracked Black Pepper
- 2 tins Chopped Tomatoes 400g each
- 2 tins Cannellini Beans 400g each, drained
- 1 tin Red Kidney Beans 400g, drained
- 1 pot Beef Stockpot
- 300 g BBQ Sauce
- 1 bunch Coriander finely chopped
- 2 tbsp Pomegranate Molasses
- Heat the vegetable oil in the casserole or Dutch Oven over a medium heat, then add in the onions and sweat for 5-10 minutes until translucent. Add in the garlic, red pepper and chili and sweat for a further 2 minutes. Add in the chipotle paste and all the herbs and spices and cook out for a further 2 minutes.
- Add all the remaining ingredients into the pan, swishing out the chopped tomatoes tin twice with cold water and adding that to the pan as well (approx 500ml).
- If you're cooking this in your smoker BBQ on low heat, then cook uncovered for 6-8 hours, stirring occasionally during this first 4 hours. It should develop a nice caramalised crust on the top. Otherwise cook in the oven at 160C, 140C fan, gas mark 3, for 2 hours covered, then 1-2 hours uncovered. Again, it should colour well on the top. Or, you can cook by the side of an open fire pit, ensuring to stir well in the first couple of hours.