I am a huge proponent of using anything that is created during the smoking process. One of my favorite byproducts of smoking and wrapping meat is the juice left in the wrapping. I save it, put it in the refrigerator, scrape off the fat the next day, and use the gelatin in a variety of ways, from sauces to gravies to au jus. Beans are my favorite way to use leftover meat and gelatin. I like black beans because they contain very little of the enzyme that causes a musical backside, thus the "gasless" in the name. I prefer them a little soupy but they can be cooked down until thickened nicely.
We made baby backs and a couple pork butts last weekend that I wrapped and saved the leftover juices. Today I made the black bean concoction using left over pulled pork and the gelatin. It was delicious served over rice. Here's the recipe:
Leftover BBQ Black Beans
This recipe needs to sit covered for about 4 hours after removal from heat so the spices and flavors can blend. The flavor profile changes dramatically during that time.
You can use any leftover BBQ meat and gelatin to make this recipe.
1 lb black beans, soaked overnight then drained
6 cups water, approximately
1-2 cups BBQ gelatin from any style meat
3 bay leaves
3 Tbs olive oil
2 onions coarsely chopped
1 Tbsp minced garlic
2 bell peppers, stems and seeds removed, thinly sliced, red or orange
1 tsp cumin
1 tsp kosher or coarse salt
1 tsp black pepper
1 Tbs chili powder
2 cups leftover BBQ meat, any style
2 Tbs cider vinegar if the soup is too sweet, and
1 Tbs lime juice if the soup is too sweet
white rice, cooked
Sour cream for topping.
green onion and tops, chopped for garnish
1. Soak beans overnight and discard water. Rinse beans in fresh, cold water.
2. Put beans in a large pot, add the gelatin, bay leaves, and cover with water so there is about 1/2" water above the beans. Bring to a boil and then simmer for 30 minutes.
3. While the beans are simmering saute the onions, garlic, bell peppers and spices in the olive oil until well blended and soft. Add the leftover meat and saute until warmed and blended.
4. After the beans have simmered for 30 minutes, remove the bay leaves then add the saute mixture to the beans and cook uncoverd until the beans are soft and the liquid is reduced.
5. Taste after it has cooked a little while to check for sweetness. If it is too sweet, add the cider vinegar and lime juice.
6. When the beans are soft, remove from heat, cover, and let sit 3-4 hours. The flavors blend during this time and completely change the flavor profile of the beans.
7. Serve over cooked white rice or with tortilla and sour cream. Garnish with chopped green onion.
Edited by Noboundaries - 4/27/14 at 5:46am