Cat Cora's Pit Beans
In anticipation of the opening of CCQ (Cat Cora’s Que), we are offering Cat’s recipe for BBQ beans. CCQ is scheduled to open this month in
This recipe was sent to us by Chef Cora’s people, but it can also be found on the Food Network website. We are following the recipe with a few suggestions on how to customize the recipe to your particular tastes.
Pit beans, simmered in or on the smoker, grill, or pit are another southern barbecue must-have. Cat’s ultraeasy recipe includes chickpeas and cinnamon, a nod to her Mediterranean roots. You can make the beans on the stove top and then transfer the pot to a lower-heat area of the grill to keep them warm during the party.
2 (15 1/2-ounce) cans chickpeas
2 (15 1/2-ounce) cans kidney beans
2 (15 1/2-ounce) cans pinto beans
2 cups good-quality barbecue sauce, without a smoky flavor
1 teaspoon ground cinnamon
2 scallions, white and tender green parts, thinly sliced
In a saucepan, combine all of the beans, including their liquid, and the barbecue sauce, place over medium heat, and stir until the mixture comes to a simmer. Add the cinnamon and simmer, uncovered, for about 30 minutes, or until the liquid has reduced to a sauce consistency.
Remove from the heat and spoon the beans into a warmed serving bowl. Garnish with the scallions and serve immediately.
If you would like to tailor this recipe for the particular tastes of you and your family, we humbly suggest any or all of the following:
1) If you are firing up your smoker, you’re not just making beans. Roughly chop some of the meat that you are smoking and add it to the beans. This especially works well with brisket.
2) Add apple pie filling to the beans. I know it sounds odd, but it is amazing.
3) Use Meyer’s Elgin Texas Bean Seasoning to give the dish a little kick. It doesn’t add much heat, but it does offer a great, layered flavor.