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Spicewalla x Primary Beans Ultimate BBQ Beans

Spicewalla x Primary Beans Ultimate BBQ Beans

Want to impress your friends and family at the next backyard BBQ? We got you. We’ve partnered up with our buds over at Primary Beans to create not one, not two, but three amazing BBQ bean recipes using three varieties of their incredibly delicious organic beans flavored with one of each of our blends featured in our 3 Pack Ultimate BBQ Collection. Follow our expert bean and spice guide for our recommended pairings and the extra yummy recipe below and you’ll be sure to be the bean queen of your next block party.


1 Tbs olive oil 

4 oz thick-cut bacon (about 4 strips), diced

1 medium yellow onion, diced

1 small jalapeno, diced (optional)

3 cloves garlic, minced

2 Tbs Spicewalla Ultimate BBQ Rub of choice 

4 cups chicken stock

8 oz Primary Beans variety of choice, dried - no soaking necessary!

1/3 cup tomato paste

1/3 cup dark brown sugar 

1 Tbs molasses

1 tsp apple cider vinegar


Primary Beans and Spicewalla Bean and Spice Guide 

  1. Heat a dutch oven or large heavy bottom pot over medium-high heat. Add the olive oil.
  2. Add the diced bacon and sauté, stirring frequently, until crispy, about 5 minutes.
  3. Use a slotted spoon to remove the bacon from the pot and place on a paper towel lined plate, leaving the rendered bacon fat in the pot. 
  4. Add the diced onion and jalapeño, if using. Sauté, stirring occasionally, until the onions are translucent and the jalapeño has softened, about 5 minutes. 
  5. Add the minced garlic and Spicewalla Ultimate BBQ Rub of choice. Stir to combine and evenly coat the onion and jalapeño. Sauté until fragrant, about 1 minute.
  6. Pour in the chicken stock, Primary Beans variety of choice and add the fried bacon back to the pot. Check to make sure that the beans are covered by about one inch of liquid. If you need more liquid, add more chicken stock or water. 
  7. Bring to a boil, then reduce the heat to medium low, cover and simmer for about 2 ½ - 3 hours until the beans are tender and fully cooked and the liquid has reduced by about two-thirds. 
  8. Stir in the tomato paste, dark brown sugar, molasses and apple cider vinegar. Taste and adjust seasoning to your liking. Feel free to sprinkle in more Spicewalla rub to kick up the flavor. Serve warm and enjoy!

To make Texas Pepper x Sangre de Toro BBQ Beans: substitute the Kansas City BBQ blend for Texas Pepper BBQ blend and the Southwest Red Beans for the Sangre de Toro beans.

To make Carolina Mustard x Bayo BBQ Beans: substitute the Kansas City BBQ blend for Carolina Mustard BBQ blend, add ½ cup yellow mustard along with the tomato paste and substitute the Southwest Red Beans for the Bayo Beans. 

In a time crunch? Prepare this in an Instant Pot and cut your cook time in half!



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