Pit Beans
I do like my beans and this is a great recipe for using up any leftovers after a barbecue. Not that we have much in the way of leftovers afterwards, you can even make this with just the beans and sauce if you like. I get to have this dish all to myself as my other half is as I like to call him," a bean hating heathen".
Ideal meats to use for this dish are wings, ribs, smoked sausage, pulled pork or brisket. You can also serve this with a good old fashioned cornbread or on top of a baked potato. This makes enough for 4 main course servings or 8 side servings.
200g lima beans tinned (drain off excess liquid
400g tinned tomatoes
10g pit bean spice mix (see below)
15ml maple syrup
20ml apple cider vinegar
15ml chipotle in adobo
10g tomato puree
10ml soy sauce
5ml Worcestershire sauce
2 cloves garlic
1 large red onion finely chopped
2 cloves garlic finely chopped
1 stick celery finely chopped
10g pork fat or 10ml sunflower oil
300g leftover barbecue meats (chicken wings, ribs, brisket, pulled pork etc...)
Pit bean spice mix
2g of each - ancho chili flakes, coriander seeds, achiote seeds and allspice berries
1 inch stick cinnamon or cassia bark
5g dried oregano
5g smoked paprika
Toast the chili flakes and whole spices in a pan for 5 minutes, allow to cool and place in a spice grinder and grind to a fine powder
Place in a bowl and mix through the oregano and smoked paprika
Beans
Set your barbecue up for direct cooking at 170c
Using a cast iron or heavy bottomed pan add the onions, garlic and celery and fry off in the pork fat for 15 minutes until the onions are soft and glossy
Add the chipotle and puree and fry for a further 2 minutes
Add the pit bean spice mix and cook for a further 5 minutes
Add the tinned tomatoes, maple syrup, vinegar, soy sauce and Worcestershire sauce and stir through
Cook for a further 20 minutes
Add the meat and beans and cook for another 15 minutes
Serve and enjoy!
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