Smoked Pit Beans
Smoked pit beans are the perfect fall tailgating dish. Packed with flavor, savoriness, and smokiness, it's a must-have for football season.
Ingredients
- 6 slices thick-cut bacon chopped
- 1 Polish sausage quartered
- 1 red bell pepper diced
- 1 yellow onion diced
- 1 jalapeño diced
- 1 can 28 oz Bush's original beans, drained
- 2 tbsp yellow mustard
- 1/3 cup Sweet Baby Ray's BBQ sauce
- 1/2 can Miller Lite or substitute with apple cider or cola
- 2 tbsp maple bourbon rub
- 1 tbsp all-purpose rub
- Handful of wood chips or wood chunk for smoking
Instructions
- Prep the ingredients: Chop the bacon into large pieces, quarter the Polish sausage, and dice the red bell pepper, yellow onion, and jalapeño.
- Cook the bacon: Heat a cast iron skillet on the grill over medium heat. Add the chopped bacon and cook until golden brown and crispy. Remove the bacon from the skillet, leaving the grease.
- Sauté the sausage: Add the Polish sausage to the skillet with the bacon grease. Fry until browned, then remove from the skillet.
- Cook the vegetables: Toss in the diced red bell pepper, yellow onion, and jalapeño into the skillet. Cook until the vegetables are softened.
- Combine ingredients: Add the bacon and sausage back into the skillet. Stir in the drained Bush's original beans, yellow mustard, BBQ sauce, and half a can of Miller Lite.
- Season: Sprinkle in the maple bourbon rub and all-purpose rub. Stir well to combine all the ingredients.
- Smoke the beans: Add a handful of wood chips or a wood chunk to the coals for smoking. Cover the skillet and smoke the beans for about an hour, stirring occasionally.
- Serve: Once the beans have thickened and absorbed the smoky flavor, remove them from the grill and serve hot.