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| BBQ Beans/Southwest Style |
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| 4 |
cups |
dried pinto beans |
| 4 |
teaspoons |
salt |
| 1/4 |
cup |
white sugar |
| 1 |
tablespoon |
oregano |
| 2 |
tablespoons |
dry mustard |
| 2 |
tablespoons |
minced garlic or 2 TBS. of granulated garlic |
| 2 |
medium |
bell peppers - chopped |
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or 6 mild roasted green chilies |
| 1 |
medium to large |
onion -- chopped |
| 4 |
strips |
bacon -- chopped |
| 8 |
oz. |
chopped burnt ends from pit bbq |
| 4 |
|
chipolte peppers in adobo sauce -- chopped fine |
| 1 |
tablespoon |
chipotle adobo sauce |
| 3 |
cups |
your favorite bbq sauce |
| 1 - 1 1/2 |
cups |
reserved bean juice |
Been working on this little recipe and thought I'd share it with you. I think these beans are a killer and compliment real pit bbq to the ultimate. You gotta try' em. This recipe makes about a half gallon or plenty for a nice gathering of folks. If you like the flavor of the southwest, give this a try.
Soak beans over night or at least 6 to 8 hours in cold water. Cook soaked beans with the salt and enough water (about 2 inches over the top of the beans) until tender. Add more water if needed as they cook. Drain cooked beans and save the juice. Fry bacon pieces until crisp and remove from skillet. Saute onions in bacon grease until clear. Remove onions from grease. In a large tin or pan, mix beans with all the above ingredience. Cook for about 3-4 hours at 250 degress in your pit with a medium smoke. Let cool for about 30 minutes and serve.
Danny
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