Smoke Pinto Beans
4 slices bacon, cooked and crumbled reserve 3 tbs drippings
1 large white onion, coarsely chopped
1 large clove garlic minced
1 smoked, roasted red pepper, diced
3/4 c. catsup
1 1 lb. 14 oz. can pinto beans with juice
2 TBS Ribbon cane syrup (or molasses)
1 tsp ancho chili powder
1 TBS Chipotle Tabasco
1/2 tsp chipotle chili powder
salt and pepper to taste.
In the bacon drippings sweat the onion and garlic until they just begin to soften. Add the rest of the ingredients and combine well. Simmer until they are hot.
Pour the hot beans into a pyrex dish and place in the smoker at 225 degrees for 2 hours. Slurp them up and enjoy.
I think we'll have beef ribs and smoked beans for breakfast!
4 slices bacon, cooked and crumbled reserve 3 tbs drippings
1 large white onion, coarsely chopped
1 large clove garlic minced
1 smoked, roasted red pepper, diced
3/4 c. catsup
1 1 lb. 14 oz. can pinto beans with juice
2 TBS Ribbon cane syrup (or molasses)
1 tsp ancho chili powder
1 TBS Chipotle Tabasco
1/2 tsp chipotle chili powder
salt and pepper to taste.
In the bacon drippings sweat the onion and garlic until they just begin to soften. Add the rest of the ingredients and combine well. Simmer until they are hot.
Pour the hot beans into a pyrex dish and place in the smoker at 225 degrees for 2 hours. Slurp them up and enjoy.
I think we'll have beef ribs and smoked beans for breakfast!
You only live once . . . but if you do it right once should be enough!