Spicewalla x Primary Beans Ultimate BBQ Beans

Preparation

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!

Shop the Recipe

3 pack Ultimate BBQ Collection

$19.99

Kansas City BBQ Rub

$11.99

Carolina Mustard BBQ Rub

$11.99

Texas Pepper BBQ Rub

$11.99