Day 2 of 3 for BBQ beans
Day 1, sort, rinse, and soak dry pinto beans.
Day 2, cooked most of the way, and then let the flavors meld
Day three will be on the smoker to finish while smoking 3 racks of pork ribs. One rack will be put on the pot to allow the drippings during smoking to add a little more flavor to the beans.
1 lb dry pintos, sorted, rinsed, and soaked overnight, covered with about 3 inches of water to allow the dried beans to soak up enough water to rehydrate. Soaked beans drained and rinsed well
1/2 lb bacon. Cut into 1 inch long strips, fried until not "floppy" anymore, since it will finish cooking on the stove and smoker
1/2 lb cured ham, diced and browned in the bacon fa1.
1/2 stick homemade dry cured Spanish chorizo, cubed and fried/browned with ham
1 diced onion, sauted in bacon fat along with ham.
4 sprigs thyme from the garden
1 tbs "Better than Bouillon" chicken. 1 tsp chipotle and 1 tsp roasted garlic...all "Better Than Bouillon". Great find, and I am finding more interesting ways to use. Once bacon/ham/onion cooked, add beans to pot and cover with:
8 cups water
1/2 cup bbq sauce. I haven't made the sauce for the ribs yet, so Kinders mild bbq sauce went into the pot.
Simmering until the beans are just tender, then it will go into the fridge until the ribs go on the smoker tomorrow.
No maple syrup. No brown sugar. No molasses. BBQ sauce fills those roles.
Broth tasted and tested for seasoning after an hour of simmering. Minor adjustments to salt and pepper, but so far these beans are spot on.
Day 2 of 3 for BBQ beans
Day 1, sort, rinse, and soak dry pinto beans.
Day 2, cooked most of the way, and then let the flavors meld
Day three will be on the smoker to finish while smoking 3 racks of pork ribs. One rack will be put on the pot to allow the drippings during smoking to add a little more flavor to the beans.
1 lb dry pintos, sorted, rinsed, and soaked overnight, covered with about 3 inches of water to allow the dried beans to soak up enough water to rehydrate. Soaked beans drained and rinsed well
1/2 lb bacon. Cut into 1 inch long strips, fried until not "floppy" anymore, since it will finish cooking on the stove and smoker
1/2 lb cured ham, diced and browned in the bacon fa1.
1/2 stick homemade dry cured Spanish chorizo, cubed and fried/browned with ham
1 diced onion, sauted in bacon fat along with ham.
4 sprigs thyme from the garden
1 tbs "Better than Bouillon" chicken. 1 tsp chipotle and 1 tsp roasted garlic...all "Better Than Bouillon". Great find, and I am finding more interesting ways to use. Once bacon/ham/onion cooked, add beans to pot and cover with:
8 cups water
1/2 cup bbq sauce. I haven't made the sauce for the ribs yet, so Kinders mild bbq sauce went into the pot.
Simmering until the beans are just tender, then it will go into the fridge until the ribs go on the smoker tomorrow.
No maple syrup. No brown sugar. No molasses. BBQ sauce fills those roles.
Broth tasted and tested for seasoning after an hour of simmering. Minor adjustments to salt and pepper, but so far these beans are spot on.