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Southbound Barbecue’s Southern Pit Beans recipes

Southbound Barbecue’s Southern Pit Beans


  • 4 Cans Pork & Beans Van Camp’s
  • 1/2 Pound Bacon Applewood Smoked, Etc
  • 1 1/2 Cup Southern Sweet Heat BBQ Sauce
  • 1/2 Cup Dark Brown Sugar
  • 1/2 Cup Yellow Mustard
  • 1/4 Cup Bell Pepper (Use Orange, Red, & Yellow) Diced, Total 1/4 Cup NOT Each
  • 1/4 Cup Sweet Vidalia Onion Diced
  • 4 Cloves Garlic Minced
  • 1/2 Jalapeño Diced
  • 4 Tspn Primo Pig Powder
  • 1 Tblspn Bacon Grease



  • Dice Bell Pepper, Onion, & Jalapeño. Mince Garlic. Set aside


  • Dice raw bacon into small pieces to be mixed with pit beans, but DO NOT dice too small. Diced pieces should be larger than bacon-bits, but not so large they steal the show from the beans.
  • Fry bacon pieces to crispy consistency.
  • Remove bacon from pan and place on paper towels to cool.
  • RESERVE bacon grease – will be used to sauté veggies.

Final Preparation

  • Open Pork & Beans – pour into heavy-bottom dutch oven or deep aluminum sheet tray. Set aside.
  • Add 1 tablespoon reserved bacon grease to frying pan over MEDIUM-HIGH heat. Once pan is heated through, add diced onion, bell pepper & jalapeño. Sauté for 2 – 3 minutes or until onions begin to change color.
  • Once onions begin to change color, add garlic to frying pan. Continue to stir to ensure garlic does not burn. Sauté all veggies until fragrant. Onions should take on a translucent appearance.
  • Pour sautéd veggies into beans set aside earlier. Add bacon.
  • Add mustard, dark brown sugar, Southern Sweet Heat &  Primo Pig Powder to beans. Mix all ingredients to incorporate everything evenly.


  • 2 Hour Preparation: Place, uncovered, on 225 – 250 degree smoker/pit for 90 minutes or until beans take on dark, rich burgundy color. Stir, serve!
  • 1 Hour Preparation: Place, covered, into 350 degree oven for 30 – 60 minutes. Stir, serve!