Pit Beans

Directions

This is a recipe I have kind of developed over the years using a variety of BBQ sauces, but since Lane’s BBQ is our partner, I went with a couple of their sauces this time and it turned out fantastic. Of course, you can use any sauce you like, but if you haven’t already done so I encourage you to purchase some of Lane’s sauces (and rubs) because their variety and quality is second to none.

When I get pit beans I love to have a variety of types and sizes of beans to give it more taste and texture. That’s why this ingredient list calls for Great Northern, butter beans, red beans, and pinto beans. It’s also fairly similar to the base of my award-winning chili recipe, which I will share at another time. If you make these beans, feel free to use any variety of beans you can find. Also, if you want to do it the legit way, you can buy dry beans and soak them in water overnight, but if I’m just making them as a side I prefer to use canned beans because it’s much faster.

Start by making your bacon in a cast iron skillet. You’ll probably have to do it in a few batches, but just remove the bacon from the pan once done and set on a paper towel. Leave the bacon grease in the pan. Now, add 1 finely diced onion, 1 finely diced green pepper, 1 finely diced jalapeno, and about a teaspoon of garlic. Sautee until soft. Add in about half a bottle of Lane’s BBQ Kinda Sweet Sauce (if you used the other half for your pork belly burnt ends, just use the rest of the bottle) and half a bottle of Lane’s BBQ Southbound Sauce. Stir it up really well. Chop your bacon up and then stir it back into the skillet. Sprinkle in some Lane’s BBQ SPF53 Ruband now it’s ready to smoke.

Pour the whole mixture into a half foil pan. Sprinkle some more SPF53 on top and then place into your smoker at 250. If you are cooking pork belly, a pork shoulder, a beef roast, or anything else like that, just put your beans underneath to catch the drippings. I use a Big Green Egg and set my pan of beens directly on the convEGGtor, underneath the rack that held the pork belly burnt ends.

Give it a stir a couple of times over the course of two hours to make sure all of the beans are able to catch some smoke and they don’t burn. After about two hours, they should be ready to eat. Serve them warm alongside your main course. The texture from the variety of bean types and sizes is great, and it has a great meatiness from the bacon, bacon grease, and pork drippings. Plus, the combination of Kinda Sweet and Southbound sauce with the SPF53 rub and jalapeno gives it a perfect sweet and spicy balance.

Home•

Pork•

Beef•

Poultry•

Seafood•

Sides•

Dessert•

Rubs