“Red beans are a big part of Southern culture. In Louisiana, it is a Monday tradition served with rice. Why Monday? Monday was traditionally "wash day". So folks would put on a pot of red beans while they did the laundry. Like all Southern country boys, it was a staple in our house as long as I can remember. A tradition which still continues today.This is my twist on that classic Southern dish. I hope you enjoy it as much as we do.”
1 lbdry pinto beans
1 tablespoonsmoked paprika
1 tablespoonchili powder
1 teaspoonWorcestershire sauce
1 mediumpurple onion, chopped
1 green bell pepper, seeded and chopped
1 1⁄2 teaspoonsblack pepper
1 tablespoon minced garlic
2⁄3 cup favorite barbecue sauce (I use TIBS BBQ Addiction Sauce or Head Country Original)
1 slab salt pork
Soak beans overnight. Drain and rinse thoroughly.
Fill large pot with water 1/2 way.On separate burner, fill medium size pot 3/4 full of water. Bring water in both pots to a boil. Reduce large pot heat to medium high. Add beans and all ingredients. Use the boiling water in the other pot to fill the main pot 1" from top. Stir.
Cook 2-3 hours stirring occasionally and adding additional boiling water as necessary.
Check beans readiness after two hours. A half hour before beans are done, remove salt pork and place into the freezer to cool. Once cool (10-15 minutes), use a fork to remove and shred meat from fat. Discard fat. Add meat back to the pot of beans and stir. Continue cooking for 15 minutes.