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Smoker Pit Beans

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Ingredients Method

Ingredients
  

  • 2 Cups Dried Bean medley I used Navy, Great Northern, and Pinto
  • 1/2 Lb Sliced Bacon
  • 1 Yellow Onion, diced
  • 2 Jalapeno peppers, diced
  • 1 Green Pepper, diced
  • 3 Habanero peppers, diced
  • 5 Cloves Garlic, minced
  • 3 Cup water
  • 1 Can Low-Sodium Chicken Broth
  • 1.5 Cup Ketchup
  • 1/2 Cup Dark Brown Sugar
  • 1/4 Cup Honey
  • 1/4 Cup Molasses
  • 2 Tbsp Yellow Mustard (I know)
  • 2 Tbsp Apple Cider Vinegar
  • 1 Tbsp BBQ Seasoning ForensicBBQ Fine Swine Pig Dust
  • 2 Tbsp Hot Sauce Cholula?

Method
 

  1. Cover the beans with water in a large bowl - Soak the beans overnight. Next day, drain and rinse them beans
Stove Top
  1. Cook up that bacon in your dutch oven, remove and set aside. I went with a cooked, softer bacon - about 5 minutes on medium-high heat. Crumble or slice your bacon into strips, however you want them presented. Leave that dutch oven coated in that bacon fat.
  2. Add the diced onion and cook until translucent. Add your peppers (Green, Jalapeno, Habanero) and cook for about 2 minutes
  3. Add water, chicken stock, bacon and beans. Bring to a boil, reduce and simmer for 1 hour
Smoker
  1. Run that RecTeq at 300 degrees using your favorite wood (I did Apple/Cherry)
  2. Stir in ketchup, brown sugar, honey, molasses, mustard, ACV, seasoning and hot sauce. Combine, cover, and transfer to your smoker.
  3. Cook for about 4 hours, stirring every 45 minutes or so.
  4. Remove lid and cook for another 1 hour. Remove when sauce has thickened to that baked/pit bean you're used to.
  5. Let it cool for about 10 minutes and dig in! Bean night!