There’s a reason you’ll see some form of baked beans on the menu of nearly every BBQ joint in America, The saucy brew of beans, tomato base and spices is a staple that goes beautifully with meat – pork in particular. Yet I can’t explain just how many times I’ve been disappointed with the bean side, especially at BBQ joints. It’s usually too sweet or the beans have turned to mush from overcooking/holding.
Years ago I set out to create a bean recipe that was so good, you might even consider eating it as a stand-alone meal. Add some chopped pork or brisket to it and you’re there.
It has a unique spice profile you won’t find anywhere else, so if you want to try these beans, you absolutely have to make the Kaffeeschwein rub. These beans are bold and spicy and memorable – they’re the most commended side dish I’ve ever made. I hope you enjoy!
Equipment
- 4qt. Cast iron dutch oven
Ingredients
- 1 small Yellow onion - diced
- 1 Green pepper - diced
- 2 Habaneros - seeded and diced
- 7 strips thick cut bacon - cut to 1/2" squares
- 55 oz Bush's Original beans - (Large can) Drained
- 3/4 cup Light brown sugar
- 1 cup Memphis Nights BBQ sauce - or other tangy BBQ sauce
- 1/2 cup Ketchup
- 3/4 cup Beef stock
- 1 tbsp Ground mustard
- 1.5 tbsp Kaffeeschwein rub
Instructions
- Mise en place
- In the dutch oven, over med heat, sautee bacon pieces until 90% to crisp. Add onions and peppers, sautee 3 min. Add rest of ingredients to pot and bring to simmer. Transfer to a 275F oven or a smoker if you have one, for 60-90 minutes.
