Big Red’s Masters BBQ Beans
Simmered with brown sugar, bourbon, and bold BBQ sauce—Big Red’s Masters BBQ Beans with Sweet Heat 74 bring big backyard flavor to your spring table, built low, slow, and right.
Ingredients
- 2 (15 oz) cans pinto beans, drained (not rinsed)
- 6 slices thick-cut bacon, diced
- 1 small yellow onion, diced
- 1 small red bell pepper, diced
- 2 cloves garlic, minced
- ½ cup Meat Mitch’s Whomp BBQ Sauce
- ¼ cup brown sugar
- ¼ cup sweet tea
- 2 tbsp bourbon (Chef Paddy’s pick: Woodford)
- 1 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1–2 tsp Sweet Heat 74
- Salt & pepper, to taste
Instructions
- Cook the Bacon: In a cast iron skillet or Dutch oven, cook diced bacon over medium heat until crispy. Remove and set aside, leaving the drippings.
- Sauté the Veg: Add diced onion and red bell pepper to the bacon drippings. Cook for 4–5 minutes until softened. Stir in garlic and Sweet Heat 74 and cook another minute.
- Build the Base: Add pinto beans, brown sugar, BBQ sauce, sweet tea, Dijon mustard, and apple cider vinegar. Stir to combine well.
- Simmer Low & Slow: Bring to a gentle simmer. Return bacon to the pot. Cover and bake at 300°F for 1 hour, or simmer low for 45–60 minutes on the stovetop, stirring occasionally.
- Finish & Serve: Let rest off heat for 10–15 minutes. The sauce will thicken as it cools. Taste and adjust salt and pepper before serving.
Chef Paddy’s Tips
- Build the Base Right: Cooking Sweet Heat 74 in the bacon fat wakes up the full flavor of the blend.
- Layer the Meat: Bacon is great—but brisket or pulled pork takes these beans to another level.
- Sweet Tea Secret Weapon: That mellow sweetness rounds everything out without overpowering.
- Low and Slow Wins: Give it time to thicken and develop depth.
- Balance at the End: Adjust with a splash of vinegar or a pinch more seasoning before serving.
Let’s cook with heart and hustle.
