These probably would of have been great (they were still really good) but believe it or not, thanks to Covid-19, there was a shortage of canned pinto beans at our local grocery store! I would have normally used just plain pinto beans but Ranch Style was all they had left. If you have ever had Ranch Style beans, you know they come in their own sauce and have a very distinct flavor. Not that this is a bad thing but it was definitely not in the plans for the recipe.
None the less, they still turned out great and went very well with the Orange Marmalade BBQ Wild Pork, we slow cooked to go with the beans.
When preparing keep in mind I generally cook for two people, so adjust your quantities accordingly.
Recipe by Greg Ray
- 2 – 14oz cans of pinto beans (we had to use Ranch Style, because of the damn “Rona”, shelves were bare)
- 1C Onion Diced
- 1-Jalapeno Diced (Seeds removed)
- 1/2C Barbecue Sauce
- 1/3C Brown Sugar
- 2T Apple Cider Vinegar
- 1T Dark Molasses
- 1T Dijon Mustard
- 4 Slices Bacon halved
- Start your smoker and set temp to 250F
- Heat a cast iron skillet over medium high heat and cook the bacon just long enough to render the fat. (Not crispy)
- Remove bacon and set aside
- Add onion and jalapeno, cook until soft
- Mix all other ingredients together in a bowl and pour into tin pan. (We used a disposable bread pan.)
- Place bacon strips on top of beans
- Smoke for 2 to 3 hours until bacon fat has rendered into beans.
- Serve with your favorite BBQ. Your friends and family will thank you! We paired with pulled wild pork.