Smoky Mountain BBQ Baked Beans with Pork Belly Bits

Allergens

Pork, Eggs (in BBQ spice rub)

Ingredients

• 2 cups dried navy beans, soaked overnight
• 1 lb pork belly, cut into bite
• sized pieces
• 4 slices thick
• cut bacon, diced
• 1 large yellow onion, chopped
• 1/2 cup brown sugar
• 1/2 cup ketchup
• 1/3 cup apple cider vinegar
• 1/3 cup molasses
• 1/4 cup BBQ spice rub (salt, pepper, paprika, garlic powder, onion powder, mustard powder, chili powder, and cumin)
• 2 cups water or chicken broth
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large pot over medium heat, cook the bacon until crispy, then remove and set aside. Add onions to the rendered fat and sauté until softened.
3. Drain and rinse soaked navy beans, add them to the pot with the cooked onions. Add water or chicken broth, bring to a boil, then simmer for 10 minutes.
4. In a separate pan, cook pork belly pieces until browned. Remove and set aside.
5. To the bean mixture, add brown sugar, ketchup, apple cider vinegar, molasses, and BBQ spice rub. Mix well, then stir in the cooked bacon and pork belly bits.
6. Transfer the mixture to a 9x13 inch baking dish, ensuring an even layer. Cover with foil and bake for 45 minutes.
7. Remove from the oven, uncover, and bake for another 30 45 minutes, or until beans are tender and sauce has thickened. Season with salt and pepper to taste.

Chef’s Insight

The key to this dish is letting it simmer long enough for the flavors to meld and the sauce to thicken.

Notes

Pork belly must be cooked until browned before adding to the beans.