BBQ Pit Beans
Hearty, smoky and filling, this is the side to serve at a BBQ. Add your BBQ trimmings, so any barky bits from the pulled pork, or the burnt ends from your brisket, to take it to another level.
Equipment
- Large Casserole or Dutch Oven
Ingredients
- 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
Instructions
- 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.