Smoke and Barrel “Gastronomy Shiraz” Pit Beans
Serves 6
1lb. Bacon, Chopped
1 tbsp. Wine Country Smoke BBQ Rub
2 tbsp. olive oil
1 large onion, chopped
2 cloves garlic, minced
1 green pepper seeded and chopped
2 stalk celery, diced
2 tbsp. Wine Country Smoke BBQ Rub
1 cup red wine
½ cup ketchup
½ cup brown sugar
2 tbsp. dark molasses
2 cups, canned, diced tomatoes
2 cups, canned black beans
2 cups, canned red kidney beans
2 cups, canned white navy beans
Place a medium sauté pan over medium high heat.
Add in the chopped bacon and cook until crisp.
Once fully cooked, remove from the pan and strain off the rendered fat.
Toss the crisp bacon with Wine Country Smoke BBQ rub and reserve.
Next, heat a large saucepot or braising dish over medium high heat.
When hot add in 2 tablespoons of olive oil or the rendered bacon fat.
Add onion, garlic, green pepper and celery. Cook for 5 minutes while stirring constantly.
Next, add in 2 tbsp. Wine Country Smoke BBQ Rub, red wine, ketchup, brown sugar, molasses, diced tomatoes and the beans.
Stir well and bring to a simmer.
Once simmering lower heat, cover, and cook for about 1 to 1 ½ hours (stir occasionally).
(Alternately, you can place your dish of beans in a smoker, oven or BBQ preheated to 300 degrees Fahrenheit)
Before serving, adjust season with salt and pepper if necessary.
Top with crispy bacon and enjoy!
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