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Barbecued Pit Beans

Release date:2019-08-15 Publisher: Original Views:232
When one hears the word barbecue, images of pork shoulder and short ribs and beef briskets pop in one’s mind. While barbecued and grilled meat dishes are popular in the United States, particularly in the Southern states, barbecuing veggies is also becoming increasingly popular. 
Pit beans are a great source of protein, fiber, minerals and vitamins. What’s more, they make for great barbecued meals. Try this easy and lip-smacking barbecue pit beans recipe, and you will never going to eat canned beans again in your life! 

Before you begin, remember that the key to great barbecue pit beans it stuffing as much pork and fat into each dried bean as possible. For this particular recipe, you can use the meat leftovers from your fridge as well. 

Ingredients
Beans and bacon

Dried white beans

500 gm

Smoked bacon

250 gm; thick-cut and diced

Onions

2; diced

Lard

125 gm

Onion powder

2 tbsp

Garlic powder

2 tbsp

Cracked black pepper

2 tbsp

Chilli flakes

 Tbsp

Ground coriander

1 tbsp

Ground cumin

½ tsp

Chipotle chilli

1 tsp

Dark brown sugar

250 gm

Pork/chicken stock

1.5 litres (6 cups)

Tomato sauce

500 ml/2 cups

Maple syrup

200 ml

Apple cider vinegar

125 ml (1/2 cup)

Canned chopped Roma tomatoes

400 gm

Pork Belly

Pork belly

250 gm, skin on

Black peppercorns

1 tbsp

Garlic cloves

6; peeled

Coriander seeds

1 tbsp

Bay leaf

1; fresh/dried

1 rind of lemon

Finely grated

Vegetable oil/ olive oil

For drizzling 

Special Equipment
1.Mortar and pestle
2.Roasting pan
3.Non stick grill mat

Cooking Directions 
Prepare Beans
1)Take a container that can hold at least 2 liters and pour in plenty of lukewarm water. Add the beans and leave to moisten and soften for at least 12 hours. 
Prepare Pork Belly
1)Season the pork belly generously with sea salt. 
2)Pound the garlic cloves, peppercorns, bay leaf, lemon rind and coriander seeds with a mortar and pestle. 
3)Rub the blend all over the pork belly, cover and refrigerate overnight. 
Prepare Bacon 
2)Take a large saucepan and heat lard. Add smoked bacon and cook over medium flame until slightly brown. 
3)Add garlic and cook until golden, stirring constantly. 
4)Once the mixture is a delicious golden-brown, add onions and cook until they are golden-brown as well (5-10 minutes longer).
5)Add the remaining spices and cook until the mixture smells temptingly good (2-3 minutes longer).
6)Stir well, dispersing any lumps, then add sugar until dissolved. 
7)Add tomato sauce, tomato, stock, vinegar and maple syrup. Simmer and season to taste. 
Back to the Pork Belly 
1)Next day, preheat the oven to 150 degree .  Place the non stick grill mat on the grate. 
2)Transfer pork belly to the non stick grill mat. Roast pork for 2 hours with a splash of oil. 
3)Let it cool. 
4)Cut into bite-sized chunks and set aside. 
5)Heat the non-stick grill mat and grill the pork belly chunks until nicely grilled. 
Back to the Beans
1)Drain the beans and rinse them quickly. 
2)Add the drained beans and the pork belly to the sauce mixture. 
3)Simmer slowly until the beans are tender (at least 2 hours, checking about 1 ½ hour). 

Serving Suggestion
Serve hot with cornbread. 

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