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Ingredients
- 4 slices thick-cut bacon, diced diced
- 1 large red onion, chopped (about 2 cups)
- 2 cloves garlic, minced
- 1 cup beer, amber or pale ale
- 1 cup tomato sauce
- ¼ cup balsamic vinegar
- ¼ cup molasses
- ¼ cup brown sugar
- ¼ cup Dijon mustard
- 1 teaspoon salt
- ½ teaspoon coarse black pepper
- 3 15-oz cans beans, drained and rinsed (a combination of pinto, white, kidney, or black beans)
- 1 cup water, as needed (or a combination of other liquids, including coffee, see notes)
Optional additions:
- 1 cup shredded brisket or pulled pork
- 1-2 tablespoons maple syrup, for sweetness
- 1-2 tablespoons hot sauce, for heat
- ¼ cup coffee, for richness
- 1 tablespoon cider vinegar, for acid/tang
Instructions
- Pre-heat smoker to 275 degrees Fahrenheit.
- In a large cast iron skillet, sauté the bacon over medium heat about 5 minutes, just to render the fat and crisp up the bacon. Remove the bacon (set aside for later) and discard most of the fat (saving about 2 tablespoons for the next step).
- Add the onions and sauté over medium heat for 5 minutes, add garlic and sauté another 2 minutes or until onion and garlic is soft, but not caramelized.
- Add the beer and cook down for 1 minute. Add the tomato sauce, balsamic, molasses, brown sugar, Dijon, salt, pepper, beans and the cooked bacon. Mix to combine.
- If adding pulled pork or brisket, do it now and mix to combine.
- Transfer pot onto the smoker, uncovered, and cook for 60 minutes until they are thick, rich, and well combined. Stirring occasionally.
- If they start to look a little dried out, add some water or other liquids (like coffee), in small increments (about ½ cup at a time).
This article and recipe adapted from this site.
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