Jill’s Barbecued Black Beans


A friend came in the store raving about the barbecued beans that his neighbor brought to the Fourth of July party.  “Everyone was asking for the recipe.”

His neighbor turned out to be Jill Kienlen who comes into our store every week.  So we asked Jill for the recipe.  She generously complied.

Careful with the peppers!  This is a great barbecued bean recipe.  But Jill will tell you it is scorching hot.  We cut the peppers by 2/3’s and it was hot enough for our tastes.

We make a ton of food in our test kitchen most of which gets tossed or taken home at the end of the day.  These beans were completely devoured.

Baker’s note:  The grocery store in our little town didn’t have salt pork.  We just used extra bacon and the recipe was fine.

We recommend this recipe.

Ingredients

8 slices salt pork, cut into two-inch pieces
4 slices thick bacon, cut into two-inch pieces

10 ounces cooked chorizo sausage
2 medium Anaheim peppers, seeded and chopped
2 poblano peppers, seeded and chopped
3 jalapeno peppers, seeded and chopped
1 large onion, chopped
5 garlic cloves, minced

3 15-ounce cans of black beans, rinsed and drained
3/4 cup beef broth
3/4 cup ketchup
3/4 cup molasses
1/3 cup dark rum (you can substitute imitation rum or broth)
1/4 cup prepared yellow mustard (not Dijon)
4 tablespoons packed brown sugar
3 tablespoons Worcestershire sauce
2 teaspoons dry mustard
1/2 teaspoon ground ginger

Tabasco sauce (optional)

Directions

  1. In a large heavy pot, cook the salt pork and bacon over medium heat for 10 to 12 minutes or until brown and crisp. Remove the cooked bacon and pork and place them on paper towels to drain.
  2. Add the sausage, Anaheim peppers, pablano peppers, jalapenos, onion, and garlic to the bacon drippings in the pot.
  3. Cook until the sausage is browned and the onion is tender. Drain off one-half of the fat drippings.
  4. Stir in the cooked bacon and salt pork, black beans, beef broth, ketchup, molasses, rum, yellow mustard, brown sugar, Worcestershire sauce, dry mustard, and ginger.
  5. Bring the mixture to a boil; reduce heat. Simmer uncovered for about 50 minutes or until the mixture is to your desired consistency.
  6. Let the beans stand for 10 minutes before serving. If desired, serve Tabasco sauce with the beans. Refrigerated leftovers will become more intense. Use caution.

Serves 8 to 10

Prep time 30 to 45 minutes if you use canned beans. You can also use dried beans equal to the amount of canned beans. To save time, cook the dried beans a day ahead of the day you plan to serve the barbecued beans. Use plastic gloves when chopping any type of hot pepper.

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