Big Red’s Masters BBQ Beans
Simmered with brown sugar, bourbon, and bold BBQ sauce—Big Red’s Masters BBQ Beans bring big backyard flavor to your spring table, built low, slow, and right.
Ingredients
- 2 (15 oz) cans pinto beans, drained (not rinsed)
- 6 slices thick-cut bacon, diced
- 1 small yellow onion, diced
- 1 small red bell pepper, diced
- 2 cloves garlic, minced
- ½ cup Meat Mitch’s Whomp BBQ Sauce
- ¼ cup brown sugar
- ¼ cup sweet tea
- 2 tbsp bourbon (Chef Paddy’s pick: Woodford)
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- ½ tsp smoked paprika
- Salt & pepper, to taste
Instructions
- Cook the Bacon: In a cast iron skillet or Dutch oven, cook diced bacon over medium heat until crispy. Remove and set aside, leaving the drippings.
- Sauté the Veg: Add diced onion and red bell pepper to the bacon drippings. Cook for 4–5 minutes until softened. Stir in garlic and smoked paprika and cook another minute.
- Build the Base: Add pinto beans, brown sugar, BBQ sauce, sweet tea, Dijon mustard, and apple cider vinegar. Stir to combine well.
- Simmer Low & Slow: Bring to a gentle simmer. Return bacon to the pot. Cover and bake at 300°F for 1 hour, or simmer low for 45–60 minutes on the stovetop, stirring occasionally.
- Finish & Serve: Let rest off heat for 10–15 minutes. The sauce will thicken as it cools. Taste and adjust salt and pepper before serving.
Chef Paddy’s Tips
- Layer the Flavor Base: Sauté onion and pepper in bacon fat for real depth right from the start.
- Don’t Skip the Bacon (or Brisket): Crispy bacon is a must—but leftover brisket or pork ends take it next-level.
- Sweet Tea Secret Weapon: A splash of sweet tea in the sauce brings mellow Southern sweetness that sneaks up on you.
- Low and Slow Wins: Bake at 300°F or simmer gently in a Dutch oven to build deep flavor.
- Finish with Tang: That last shot of vinegar or Dijon keeps the beans bright and balanced.
Let’s cook with heart and hustle.
