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Smoker Pit Beans

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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?

Instructions
 

  • Cover the beans with water in a large bowl - Soak the beans overnight. Next day, drain and rinse them beans

Stove Top

  • 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.
  • Add the diced onion and cook until translucent. Add your peppers (Green, Jalapeno, Habanero) and cook for about 2 minutes
  • Add water, chicken stock, bacon and beans. Bring to a boil, reduce and simmer for 1 hour

Smoker

  • Run that RecTeq at 300 degrees using your favorite wood (I did Apple/Cherry)
  • Stir in ketchup, brown sugar, honey, molasses, mustard, ACV, seasoning and hot sauce. Combine, cover, and transfer to your smoker.
  • Cook for about 4 hours, stirring every 45 minutes or so.
  • Remove lid and cook for another 1 hour. Remove when sauce has thickened to that baked/pit bean you're used to.
  • Let it cool for about 10 minutes and dig in! Bean night!