Hickory Pit Beans
These old-school beans are sweet, smoky, and meaty, thanks to the addition of everyone’s favorite pork cut: bacon. Go ahead and make your grandma proud with from scratch beans, which have a meatier texture than canned.
- Prep Time: 30 Minutes
- Cook Time: 6 Hours 30 Minutes
- Total Time: 7 hours
- Yield: Serves 16 1x
- Category: Sides
SUGGESTED WOOD: Hickory
- 2 pounds white navy or great northern beans
- 2 teaspoons kosher salt 8 slices bacon
- 1 sweet onion, diced
- 1 red bell pepper, diced 1 garlic clove, minced 2 cups KC Barbecue Sauce (page xx)
- ¼ cup light brown sugar ¼ cup Dijon mustard
- ¼ cup jalapeño peppers, diced
- 2 tablespoons Revolution Barbecue All Purpose Rub
- 1 tablespoon molasses
- Place the beans and salt in a large saucepan, cover with water by 2 to 3 inches, and soak overnight.
- Drain and rinse the beans. Return the beans to the large saucepan and cover with 4 inches fresh water. Bring to a boil, then lower the heat and simmer for 1 1/2 hours, until the beans are tender but not bursting open.
- Preheat your smoker to 250°F with 2 chunks of wood.
- In a pan over medium heat, cook the bacon until it is almost crisp. Remove the bacon from the pan and dab the slices with paper towels. Reserve about 1 tablespoon of bacon grease in the pan, discarding the rest, then roughly chop the cooked bacon.
- Add the onion and bell pepper to the reserved bacon grease and cook on medium heat until translucent. Add the garlic, stirring constantly, and cook for another 2 minutes.
- Drain the beans, reserving 2 cups of the bean water. Transfer the beans to a deep, half-size alu-minum pan. Stirring the bean mixture thoroughly, add the barbecue sauce, brown sugar, mustard, jalapeño, barbecue rub, and molasses.
- Place the beans in the smoker and cook for 5 hours, stirring every hour. Replenish the wood chunks as needed. If the beans start to get too thick, add some of the bean water and stir.
- After 5 hours, the beans should look dark and sticky and will be tender, with a slightly creamy texture. Remove the beans from the smoker and serve.
Pro Advice: To get some next-level ﬂavor, place the pan of beans underneath a cooking pork butt or brisket to allow the meat drippings to ﬂavor the beans. Be sure that the pork or brisket is over 145°F to ensure that no undercooked meat drippings are getting into your beans.