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Posted by on 12th Feb 2018 4:42pm

A smokey BBQ twist on the pork pie...

A smokey BBQ twist on the pork pie...

Serves: 8, Prepare in: , Cook in:

As foodies, there's little we like more than experimenting with different recipes and flavours. One flavour we will never get enough of is a BBQ tang coupled with a creamy 'slaw and a delicious pork pie to sink your teeth into!
So without further ado, here's our latest delicious recipe for you to try, let us know how you go on...


Ingredients

For the BBQ Beans…

  • Water
  • 2 Tablespoons of salt
  • 450g small dried beans
  • 220g slices bacon sliced into strips
  • 1 Large onion
  • 230g Green bell pepper, diced
  • 3 cloves garlic
  • 470ml chicken stock
  • 230ml ketchup
  • 2 tablespoons of yellow mustard
  • 1 tbsp apple cider vinegar
  • 1 tbsp BBQ rub
  • 1 tbsp hot sauce
  • 227g brown sugar
  • 113g honey
  • 32g molasses
For the BBQ Beans… Water 2 Tablespoons of salt 450g small dried beans 220g slices bacon sliced into strips 1 Large onion 230g Green bell pepper, diced 3 cloves garlic 470ml chicken stock 230ml ketchup 2 tablespoons of yellow mustard 1 tbsp apple cider vinegar 1 tbsp BBQ rub 1 tbsp hot sauce 227g brown sugar 113g honey 32g molasses
Method

For the BBQ beans:

  1. Grab a large bowl and whisk together 1 litre of water and the salt until it’s dissolved
  2. Add the beans, cover and let it all stand overnight at room temperature
  3. The next morning, drain and rinse the beans
  4. Next, you need to warm a large dutch oven, add bacon and cook until the bacon has crisped
  5. Take out the bacon, putting it to one side for now – leave in the pan as much fat as possible
  6. Add onion to the dutch oven and cook until the onion softens and begins to brown – this will take around 6-7 minutes
  7. Stir in the green pepper, jalapeno and the garlic and cook for about 1 minute
  8. Stir in 709ml water, chicken stock, bacon and the beans and bring to the boil
  9. Reduce the heat to a simmer for one hour
  10. Whilst the pans simmering, preheat the oven to 140°C
  11. Remove the lid from the dutch oven and stir in the ketchup, brown sugar, honey, molasses, mustard, vinegar, BBQ rub and hot sauce.
  12. Replace the lid and pop into the oven
  13. Cook for four hours, stirring occasionally.
  14. Remove the lid, stir and then allow the beans to cook for an extra hour until the beans are tender and the sauce thickened
  15. Remove from  the oven, and cool for around 15 minutes, season with some salt to taste
  16. Serve!

So whilst this recipe takes a little longer than our usual posts, there’s no doubt that it’s worth the effort! Best made in bulk on a lazy Sunday morning and then popped into containers to enjoy all week. The BBQ flavours with a pork pie are so tasty and it’s really delicious when also coupled with a creamy coleslaw. There’s nothing quite like enjoying a pork pie alone – really, they don’t need much more than themselves, but it’s always such a treat to enjoy different flavours and accompaniments too!

Make sure you serve warm and – perhaps, add a little cheese over the pork pie just for an extra bit of decadence!

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