"These beans mean business. Bacon drippings, rub seasonings, and a half pound of meat. Get ready to feed the hungry crowd!"
1 tablespoon bacon drippings
2 yellow onions, minced
1 green bell pepper, minced
6 garlic cloves, minced
1 tablespoon Meat Mitch Steer Season Rub, store-bought or see recipe in book
2 teaspoons dried oregano
1 tablespoon freshly ground black pepper
¼ teaspoon chili powder
2 cups Char Bar Table Sauce, store-bought or see recipe in book
¼ cup yellow mustard
½ cup packed dark brown sugar
½ cup light molasses
8 ounces leftover smoked meat, preferably beef and pork, chopped
5 15-ounce cans pinto beans, drained and rinsed
Grab a big ol’ pot and melt the delicious bacon fat over medium heat until hot. Add the onions and green bell peppers, turn the heat to medium-low, and cook for 20 minutes.
Add the garlic, cover, and continue to cook for another 10 minutes or so, or until it reaches your desired thickness.
Add the Meat Mitch Steer Season Rub, oregano, black pepper, chili powder, Char Bar Table Sauce, mustard, brown sugar, and molasses. Stir to get it all mixed up. Then, add the chopped meats and all of the beans. Stir it up like Bob Marley and bring to a simmer. Cover and continue to simmer for 10 more minutes with the lid on.
Remove the lid and taste the mix. Adjust for seasoning and reduce with the lid off if there’s too much liquid. Serve when you have it just right or cool down and just rewarm it when the game starts!
TIP: Char Bar Table Sauce is obviously the best Kansas City-style barbecue sauce on the planet, and it gives these beans that extra touch of heat. But in case you don’t have any on hand, or don’t want to make any, you can always use whatever Kansas City-style sauce is in the fridge.