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.
- 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