Jim - the vegetarian pit beans use a small number of ingredients however some of these are also home made.
For the beans themselves:
4 x 415 g cans of baked beans
1/3 cup Woodchurch Smokery Stock BBQ Sauce (see recipe below)
1 small onion
1 tsp garlic powder
1 tsp garam masala (see recipe below)
1 tsp Ancho chilli powder
1/3 cup dark brown sugar
1/2 tsp Hickory liquid smoke (optional)
1 Tbsp vegetable oil
Finely chop the onion and fry gently in the oil until beginning to soften.
Add the beans, BBQ sauce and garlic powder, garam masala, chilli, liquid smoke (if used) and sugar. Mix well.
Place in a small roasting tray and cook uncovered for 1 hour alongside the meat in the smoker.
Stir in the crust that has formed. Cover with foil and cook for a further 1 hour.
If you really cannot bear to eat beans without meat then simply add 100g of smoked bacon or lardons as the onions are softening - but these are really not required.
Woodchurch Smokery Stock BBQ sauce
This is not designed to be used on food straight from the bottle but if you like a spicy savoury sauce (like the Daddy's sauce used to be) you will also like this. I make it to mostly use as an ingredient - as with the beans. I also Mix 50:50 with tomato ketchup with my ribs during the foiled stage. It freezes well if you make more than you can use in about a month.
4 cups tomato ketchup
1 1/2 cups lager
1/2 cup cider vinegar
3/4 cup medium Piri Piri sauce
1/2 cup Dijon mustard
Juice of 2 lemons
2 Tbsp garlic powder
1/2 cup Worcester sauce
2 Tbsp vegetable oil
2 Tbsp Superior soy sauce
1 cup dark Muscovado sugar
1/2 cup light brown sugar
2 Tbsp fresh ground black pepper
1/2 cup HP Sauce
Mix all of the ingredients in a large pan and bring to a simmer, stirring regularly.
Simmer with the lid off for 20 minutes to reduce the volume to about half
Pass through a fine kitchen sieve to remove any lumps
Simmer with the lid on for a further 30 minutes to help flavours blend
Allow to cool and bottle.
You can use shop blended garam masala but once you have made your own you will never go back. I also use a little of this in my burgers to add subtle depth of flavour.
1 Tbs black peppercorns
2 Tbsp Cumin seeds
2 Tbs coriander seeds
2 tsp cardamom seeds (from about 30-40 green pods but I buy mine with the pods already removed)
4 tsp whole cloves
1 tsp cinnamon powder (or 7 cm piece of cinnamon stick)
1 whole nutmeg
Roast all of the ingredients (except for the nutmeg) in a dry frying pan over a medium heat for a couple of minutes until toasted and aromatic
Allow to cool
Add grated nutmeg
Place in a coffee grinder or spice grinder ant blitz to a fine powder.
sift through a fine kitchen sieve or tea strainer, returning any lumps for re-grinding.
<<edited a couple of spelling mistakes>>
Edited by Wade - 7/25/16 at 4:39am