Pit Beans
By Matt Hussey
- Prep
- 10 min
- Cook
- 3 hr
- Serves
- 6–8
- Difficulty
- Hard
Ingredients
- 1 green bell pepper, diced ( Substitute jalapeño or poblano if you prefer extra heat. )
- ½ large onion (or 1 small), white or yellow, diced
- 1 Tbsp bacon grease or avocado oil
- 1 – 1½ lb ground beef ( Left-over brisket works great, too. )
- Two 28-oz cans baked beans (Brown Sugar Hickory recommended)
- 16 oz BBQ sauce
- 1 Tbsp Outlaw BBQ seasoning or your favorite BBQ rub
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
Directions
- Preheat the pellet grill to 325 °F (163 °C) and warm a griddle or cast-iron skillet on low heat.
- Sauté the diced onion and bell pepper in the bacon grease until softened, about 5 minutes.
- Add the ground beef to the griddle; sear until browned on both sides, then chop or crumble into small pieces.
- Season the beef with the BBQ seasoning and cook until no pink remains.
- Combine the cooked beef, onions, peppers, and baked beans in a large grill-safe pan.
- Stir in the BBQ sauce, salt, and black pepper until everything is evenly coated.
- Smoke-bake the pan on the pellet grill for 2 hours, stirring every 30 minutes, until the beans are thick, bubbly, and lightly smoky.
- Enjoy!
