Piggy Baked Beans

A recipe for smokey baked beans that utilises left over pulled pork. A recipe that can be used as a side dish, but equally it is hearty enough for use as a filling snack dish!

 

Piggy Baked Beans

Servings 4 people

Ingredients

Whipped bone marrow

  • 4 beef shins
  • 1 clove garlic
  • ½ lemon
  • Fresh parsley
  • Maldon sea salt
  • Black pepper

Beans

  • 1 large white onion
  • 1 tsp smoked paprika
  • 3 cloves ground
  • 3 cloves garlic
  • 1 tin chopped plum tomatoes
  • 1 glug Cider vinegar
  • 1 tsp brown sugar
  • 250 g pulled pork
  • 300 ml ham stock
  • 1 tin mixed beans
  • 1 glug Barbecue sauce
  • 50 g whipped bone marrow

Instructions

Bone marrow

  1. From the shins, scoop out raw bone marrow and blend for ten minutes with 1 garlic clove and the juice of ½ a lemon until smooth, glossy & fluffy. 

  2. Pass the mixture through a sieve, then stir in a small handful of chopped fresh parsley, a big pinch of Maldon sea salt and a good grind of black pepper. 

  3. Keep 50g for the baked beans and freeze the rest in 50g portions for future cooks. 

Baked Beans

  1. Set up the BGE for indirect at 150 deg C (300 deg F) adding some soaked hickory chunks; or pre-heat your oven to 110 deg C. 

  2. Add some olive oil to the Dutch oven and fry the chopped onion, 3 chopped cloves of garlic, 1tsp smoked paprika and 3 ground cloves. 

  3. Cook for a few minutes to soften onions and cook out spices. 

  4. Next, add the chopped tomatoes, a glug of cider vinegar and the brown sugar. 

  5. Smoke on the BGE for an hour, checking to top up with a small amount of water every 15 minutes; or cover and oven cook for about an hour. 

  6. After an hour, add about 250g of leftover pulled pork, the ham stock, 50g of the whipped bone marrow and a tin of mixed beans (washed in cold water and drained), before adding a good glug of home-made barbecue sauce. 

  7. Add a little more water, if necessary, then cook for a further 30 minutes, checking occasionally to make sure it does not boil dry. 

  8. Either serve straight away or store in a jar and leave for a few days to really develop the flavour!!! 


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