Sweet, smoky and made with our classic oak smoked streaky bacon! This recipe was developed by George Ridgway (Dot Ridgway’s Grandson) after time exploring Wild West USA in search of amazing BBQ food. It’s easy to make and guaranteed to impress family and friends this BBQ season…Yeeha!
Serve 16 – Cooking time around 6 hrs
4 cans of pinto beans in water (drained)
400g of our smoked streaky bacon (diced)
1 green bell pepper (diced)
1 red bell pepper (diced)
150g brown sugar
1 onion (diced)
55g Tomato ketchup
2 tbsp yellow mustard
2 tbsp sea salt
2 tbsp black pepper
3 garlic cloves (minced)
1 tbsp chilli powder
- Add diced bacon to a large cooking pot and sauté bacon until fat has rendered. Now add diced pepper, onion and continue to saute until bacon is starting to turn brown.
- Once bacon is brown and peppers and onion are soft, add pinto beans and cover with water (about 1-2cm above).
- Bring to a boil and add remaining ingredients. Reduce heat and simmer beans for around 4-6 hours until liquid has thickened and beans are soft.
- Add to a large serving dish or serve in the cooking pot…cowboy style!