Bean Bean Bean!

Barbeque Beans to be exact, and these beans are the real deal when it comes to barbeque recipes. We'd know, because we brought in Barbeque Pitmaster Ryan Mitchell, who wrote the new cookbook Ed Mitchell's Barbeque. It's a real trip into the amazing and unique world of Carolina-style Barbeque,

which is different than what you might expect. Ryan stopped by Tonia's Kitchen to talk about how this bean recipe is different than others (a hint, smoke) and why it ends up tasting so good! 

Ingredients

 

1/2 pound bacon, minced

1 onion, diced

3 tablespoons minced garlic

2 tablespoons freshly minced ginger or 1 teaspoon ground ginger

1 green pepper, diced

1 teaspoon dry mustard

2 (16-ounce) cans kidney beans, undrained

1 (16-ounce) can pinto beans, undrained

1 (16-ounce) can black beans, undrained

1 cup Ed's BBQ Sauce (below)

1/4 cup molasses

1/2 cup brown sugar

1 bottle beer

Salt and freshly ground black pepper

 

Directions

In a large saute pan, cook bacon over medium-low heat for 5 to 7 minutes. Add onions, garlic, ginger, and peppers and cook until soft. Add dry mustard and stir for 1 to 2 minutes. Add the beans, BBQ sauce (recipe below), molasses, brown sugar, and beans. Stir and simmer on stove for 2 hours (or bake at 350 degrees F for 1 hour). Season with salt and pepper, to taste, and serve.

 

Ed's North Carolina Western BBQ Sauce

 

2 cups apple cider vinegar

1/2 cup honey

1/2 cup tomato paste

1/2 cup light corn syrup

4 ounces liquid smoke

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

1/2 teaspoon ground white pepper

1 teaspoon garlic powder

1/8 teaspoon oregano

1/8 teaspoon ground cloves

Pinch of ground cinnamon

 

Mix together in a container to pour over chopped barbecue to taste.

 

Enjoy!