You'll love the versatility of this smoked pit bean recipe, which can be enjoyed as a stand-alone side dish, or as part of the main dish, slathered over grilled hot dogs, or layered on frito pies.
This smoked pit chili recipe is adapted from Peace, Love and Barbecue.
1 lb Thick Cut Bacon
1, 15 oz can Red Kidney Beans, drained and rinsed
1, 15 oz can Pinto Beans, drained and rinsed
1, 15 oz can Black Beans, drained and rinsed
1, 15 oz can Northern Beans, drained and rinsed
3 cups ketchup
2 tbsp French's mustard
1 cup brown sugar
1/2 cup honey
2 tbsp Magic Dust Spice Mix from Peace, Love and Barbecue
Set the smoker to 350 degrees.
Preheat the Dutch Oven on the smoker.
Chop 1/2 of the bacon, and cook until just crispy. Reserve the fat and set aside.
Whisk the ketchup, mustard, brown sugar, honey and Magic Dust in a large bowl.
Fold in the beans.
Add the crisped, chopped bacon to the pre-heated oven.
Add the bacon fat to the pan.
Pour in the bean mixture.
Layer the remaining thick-cut bacon over the top.
Place the dutch oven back on the smoker and allow to cook for 45 minutes to 1 hour, until the bacon is cooked and the beans are bubbling.
Remove from the oven and allow the beans to cool about10 minutes before serving.
Serve as a stand-alone side dish or as a topping for hot dogs or frito pies.
NOTE: If using a ham hock, add it when you fold in the beans, and allow the beans to smoke for several hours with the lid covering 3/4 of the surface for the meat to render.
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