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