with the recent talk and recipe's for beans...I thought I'd put together a recipe that my wife has created. These have often bean eaten as a meal just themselves, but also a great add-on to any smoked meal.
Here is what we call BUTT BEANS:
Seasoning mix:
¼ Cup Salt
1/8 Cup Sugar
1/8 Cup Light Brown Sugar
1 ½ Teaspoon Garlic Powder
1 ½ Teaspoon Onion Powder
1 Teaspoon Spanish Paprika
1 Teaspoon Chili Powder
1 ½ Teaspoons Thyme
1 Teaspoon Ground Cumin
½ Teaspoon Nutmeg
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Butt Bark:
Cook up a delicious pork shoulder using your favorite rub and style of smoking. When I am ready to pull, I have a bowl for the super charred fatty bits, the “good stuff” and the greasy parts. Greazy gets tossed, good gets served, and the hard chunky bark gets chopped up for bean mix. I am very liberal with the amount of meat left on the hardened bark and charred fat. Chop up the hardened chunks of bark and the firmer fat portions into bacon-bit sizes. Makes a fairly firm mush patty when done, then I stuff it in a zip-lock bag in cup portions and flatten. The flats stack nicely in the freezer for later use.
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Beans:
2 Pounds of dried Pinto beans – Soaked and rinsed
1 Onion – chopped
1- 4 oz. Can chopped green chilies (or fresh if you prefer)
¼ cup bean seasoning mix
1 cup chopped Butt Bark mix
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Soak and rinse pinto beans (we do it overnight, but there is also a quick method) in a large pot per instructions on bag. Drain and rinse. We re-cover about ½ inch over the level of the beans with fresh water, add in the bean ingredients and cook on simmer for several hours. Continue to add small amounts of water to keep beans covered. It is done when the beans are tender…it takes as long as it takes!
Can be bagged and frozen for later use.
I prefer waiting until the next day to eat as the flavors blend together better. Enjoy!
Ingredients ready. We use the canned green chilies only because it is convenient. Don't drain the juice!
Chopped butt bark
Here is what it looks like after everything is added (about 5 minutes into the cooking:
It does thicken-up alot after it cooks a while...so don't let the early look throw you off.
Try it like this the first time, then add your own tweaks to suit your tastes if necessary.
Thanks and let me know what you think of it!
John
Here is what we call BUTT BEANS:
Seasoning mix:
¼ Cup Salt
1/8 Cup Sugar
1/8 Cup Light Brown Sugar
1 ½ Teaspoon Garlic Powder
1 ½ Teaspoon Onion Powder
1 Teaspoon Spanish Paprika
1 Teaspoon Chili Powder
1 ½ Teaspoons Thyme
1 Teaspoon Ground Cumin
½ Teaspoon Nutmeg
___________________________________
Butt Bark:
Cook up a delicious pork shoulder using your favorite rub and style of smoking. When I am ready to pull, I have a bowl for the super charred fatty bits, the “good stuff” and the greasy parts. Greazy gets tossed, good gets served, and the hard chunky bark gets chopped up for bean mix. I am very liberal with the amount of meat left on the hardened bark and charred fat. Chop up the hardened chunks of bark and the firmer fat portions into bacon-bit sizes. Makes a fairly firm mush patty when done, then I stuff it in a zip-lock bag in cup portions and flatten. The flats stack nicely in the freezer for later use.
______________________________________
Beans:
2 Pounds of dried Pinto beans – Soaked and rinsed
1 Onion – chopped
1- 4 oz. Can chopped green chilies (or fresh if you prefer)
¼ cup bean seasoning mix
1 cup chopped Butt Bark mix
______________________________________
Soak and rinse pinto beans (we do it overnight, but there is also a quick method) in a large pot per instructions on bag. Drain and rinse. We re-cover about ½ inch over the level of the beans with fresh water, add in the bean ingredients and cook on simmer for several hours. Continue to add small amounts of water to keep beans covered. It is done when the beans are tender…it takes as long as it takes!
Can be bagged and frozen for later use.
I prefer waiting until the next day to eat as the flavors blend together better. Enjoy!
Ingredients ready. We use the canned green chilies only because it is convenient. Don't drain the juice!
Chopped butt bark
Here is what it looks like after everything is added (about 5 minutes into the cooking:
It does thicken-up alot after it cooks a while...so don't let the early look throw you off.
Try it like this the first time, then add your own tweaks to suit your tastes if necessary.
Thanks and let me know what you think of it!
John
