Southbound Barbecue’s Southern Pit Beans
Ingredients
- 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
Instructions
Veggies
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Dice Bell Pepper, Onion, & Jalapeño. Mince Garlic. Set aside
Bacon
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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.
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Fry bacon pieces to crispy consistency.
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Remove bacon from pan and place on paper towels to cool.
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RESERVE bacon grease – will be used to sauté veggies.
Final Preparation
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Open Pork & Beans – pour into heavy-bottom dutch oven or deep aluminum sheet tray. Set aside.
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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.
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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.
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Pour sautéd veggies into beans set aside earlier. Add bacon.
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Add mustard, dark brown sugar, Southern Sweet Heat & Primo Pig Powder to beans. Mix all ingredients to incorporate everything evenly.
NOTES:
- 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!
