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Grid Iron Meat

BBQ Pinto Beans

These BBQ pinto beans are a Texas barbecue staple – smoky, savoury and just a touch sweet, they’re the perfect side dish for slow-cooked beef, pork, or chicken. Our version uses smoked bacon and beef drippings for a rich, authentic flavour.

INGREDIENTS
  • 300g dried pinto beans, soaked overnight
  • 1 tbsp beef dripping or vegetable oil
  • 100g smoked streaky bacon, chopped
  • 1 small onion, finely diced
  • 2 garlic cloves, minced
  • 1 tsp smoked paprika
  • ½ tsp ground cumin
  • 2 tbsp soft brown sugar
  • 2 tbsp molasses or black treacle
  • 250ml good-quality beef stock
  • 250ml water (plus more as needed)
  • 2 tbsp tomato purée
  • 1 tbsp cider vinegar
  • Sea salt and freshly ground black pepper
METHOD

  1. Drain the soaked pinto beans and rinse well.
  2. In a large heavy-bottomed pot, heat the beef dripping over medium heat. Add the chopped bacon and cook until starting to crisp.
  3. Stir in the onion and cook for 5–6 minutes until softened, then add the garlic, smoked paprika and cumin. Cook for a further minute.
  4. Add the drained beans to the pot, followed by the brown sugar, molasses, beef stock, water, tomato purée and a pinch of salt and pepper. Stir well to combine.
  5. Bring to a simmer, then cover with a lid and cook gently over a low heat for 1½–2 hours, stirring occasionally and adding a splash more water if the beans start to look dry.
  6. When the beans are tender and the sauce is thick and glossy, stir in the cider vinegar and adjust seasoning to taste.
  7. Serve warm as a side dish, garnished with a little extra smoked paprika if you like.

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Sides:

  • Texas brisket or smoked chuck roast.
  • Cornbread with honey butter.
  • Creamy mustard potato salad.
  • Vinegar slaw with cabbage and carrot.
  • Buttered corn on the cob.

Matches:

  • Ingredients: beef, pork, smoked paprika, molasses, mustard, chilli.
  • Herbs & spices: cumin, oregano, coriander seed, bay.
  • Grains & sauces: cornbread, white sandwich bread, BBQ sauce.

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Preparation Time: 10 minutes (plus overnight soaking)
Cooking Time: 1½–2 hours

Hot Tips

  • Always soak the beans overnight to ensure even cooking.
  • For added heat, throw in a chopped fresh chilli or a pinch of cayenne.
  • The beans can be made ahead and reheated – they taste even better the next day.

Pairings

Red Wine:

  • Zinfandel — jammy and full-bodied with smoky notes.
  • Malbec — ripe and velvety.

White Wine:

  • Chardonnay — with a bit of oak to stand up to the smokiness.
  • Viognier — aromatic with a touch of sweetness.

Beer & Cider:

  • Amber ale — malty and smooth.
  • Dry cider — refreshing and cuts through the richness.

Non-Alcoholic:

  • Sweet iced tea.
  • Sparkling water with lime.
  • Ginger beer.

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