Beans, bacon, bell peppers, onions, celery, and a few spices make for some good eating, as shown by the BBQ Pit Boys with this classic barbecue beans side
THE INGREDIENTS YOU'LL NEED:
Black beans – 1 can
Pinto beans – 1 can
Bacon – ¼ pound thick cut
Red bell pepper – ½ cup chopped
Green bell pepper – ½ cup chopped
Celery – ½ cup chopped
Sweet onion – ½ cup chopped
Fresh Parsley – ½ cup chopped
Kosher salt – Pinch
Louisiana hot sauce – ¼ - ½ teaspoon
Brown sugar – 2 Tablespoons
Dijon mustard – 2 Tablespoons
Apple cider vinegar – 2 Tablespoons
Extra virgin olive oil – 2 Tablespoons
DIRECTIONS:
GETTING READY
1. Bring grill temperature up to 350 degrees Fahrenheit. Place coals on one side for indirect cooking.
2. Put large cast iron skillet directly over coals to heat up.
3. Clean and chop red pepper and green pepper.
4. Remove tops and chop celery into ¼” pieces.
5. Dice onion.
6. Rough chop parsley.
7. Drain black beans and pinto beans in colander, rinse with water.
8. Cut bacon into ¼” pieces.
MAKING
9. Put 2 tablespoons of oil in iron skillet.
10. Fry bacon in skillet.
11. Add ½ cup sweet onions to skillet. Cook 2-3 minutes until translucent.
12. Add red/green peppers and celery to skillet. Cook 2-3 minutes.
13. Do not overcook onions, peppers and celery.
14. Pour in both cans of beans. Mix together thoroughly.
15. Remove from direct heat.
16. In skillet, add 2 tablespoons each of; apple cider vinegar, Dijon mustard, brown sugar.
17. Put in a pinch of kosher salt and a ¼ teaspoon of hot sauce.
18. Stir until well mixed.
FINALIZING
19. Pull skillet from grill. Allow it to cool to room or ambient temperature before serving.
20. Top with chopped parsley.
SERVING
21. Serve with steak or pork chops.
22. Sit back, relax, and enjoy!!
