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Bacon Beans Game Day Gatherings Gluten-Free Pork Side Dish

Dizzy Pig Baked Beans Recipe

By Chris Capell

Baked beans are ubiquitous at any barbecue gathering, and tastes vary widely across regions. This version of Chris’s Dizzy Beans has long been a favorite for us here at Dizzy Pig. We make them for almost every Dizzcovery class, and often times at our own parties. Requiring only an hour of cook time, these beans have a deep, rich taste with just the right touch of sweetness and heat to balance it all out. Make it as is, or customize it to make it your own.

This recipe is cooked on the Big Green Egg which imparts a nice slightly smoky undertone. You can easily adapt it to cooking in your kitchen, and it will be just as delicious.

Ingredients

Print Recipe
  • 1 lb bacon (leave half of the slices whole, and chop/dice the other half)
  • 2 large sweet onions, diced
  • 2 Poblano peppers
  • 2 cans pinto beans
  • 1 can black beans
  • 1 cup ketchup
  • 1/2 cup maple sugar (or brown sugar)
  • 2 Tbsp Dizzy Pig Raging River
  • 1/2 cup Blues Hog sauce
  • 1 beer of choice

Directions

  1. Char Poblano peppers directly on charcoal and rotate until skin is black and blistered. Don’t burn the flesh, just char the skin.
  2. Place in bowl, foil, or anywhere where they can steam in their own heat. Once cool to room temp, remove charred skin and chop.
  3. Cook bacon slices on the grill (or in the pan/oven) until crunchy. Drain on paper towels, and reserve for use as topping.
  4. In a pan or dutch oven, sauté onion and chopped bacon over Medium High heat until they start to caramelize.
  5. Add half of the Raging River, chopped Poblanos and sauté a couple more minutes.
  6. Add remaining ingredients minus beer, and turn the heat to high.
  7. When the pot starts bubbling, lower the heat to maintain a gentle bubble and cook for 5-10 minutes, stirring occasionally.
  8. Add half a can/bottle of beer and bring the beans to a simmer for 20 minutes to an hour. For a thinner consistency, add more beer.
  9. Serve with crumbled grilled bacon on top.

Step by Step

Char poblano pepper directly on charcoal
Char poblano pepper directly on charcoal
Don’t burn the flesh, just char the skin
Don’t burn the flesh, just char the skin
Place poblano pepper in a bowl and cover to steam
Place poblano pepper in a bowl and cover to steam
Grill bacon until crunchy
Grill bacon until crunchy
Cut up bacon to saute
Cut up bacon to saute
Dice onions
Dice onions
Drain pinto beans and black beans
Drain pinto beans and black beans
Peel the charred skin off the poblano pepper
Peel the charred skin off the poblano pepper
Remove the seeds and dice the poblano pepper
Remove the seeds and dice the poblano pepper
Saute bacon and onion until they start to caramelize
Saute bacon and onion until they start to caramelize
Add poblano and Dizzy Pig Raging River
Add poblano and Dizzy Pig Raging River and sautee a couple more minutes
Add remaining ingredients minus beer
Add remaining ingredients minus beer. Cook 5-10 minutes, stirring occasionally
Add beer to desired consistency and simmer
Add beer to desired consistency and simmer 20 minutes to an hour
The Dizzy beans after about an hour
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