Quote:
Originally Posted by Pablo
I had a mix in the cabinet of black beans chili style and kidney beans. 3 cans but usually use 4. Sautéed four chopped slices of bacon with onion and green pepper. Threw in about a dozen sweet jalapeño slices.
Cup of bbq sauce. Splash of apple cider vinegar. 2 tbsp ketchup. Tbsp dijon mustard. Tbsp of Worcestershire. Salt and pepper to taste. Bring all that to a quick boil and then top with bacon and sprinkle your favorite bbq rub on top. Little more bbq sauce drizzled over top. Bake 2 hours at 325 uncovered.
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That's generally what I do, except I leave out the mustard and ketchup and just pick a BBQ sauce that has the flavor profile I like. [current fave is Mrs. Renfro's Ghost Pepper BBQ]
Brown bacon until crispy
Saute onion and green pepper in bacon fat.
Throw it all in crockpot with 3 cans mixed beans, at least one Van Camp Pork'n'Beans, then whatever is on hand of chili/red/black/pinto.
Stir up, then sprinkle brown sugar over top.
Let it simmer all day 'to get happy' together.
If I have ham hock or other pork end type products in the larder, I'll throw some of that in there to get pull-apart tender while everything is simmering.
Know it's done when the onions are super soft and the pork is pull-apart.