Need basic, flavorful black-bean recipe for BBQ

[jjdbike]

Hello fellow pit-masters,

We are once again hosting a neighborhood holiday barbecue this weekend. I am smoking a couple pork buts and always make a big pot pf beans. I usually make classic bbq beans. This time I want to change it up. I have found that black beans go well with pork and I have two bags of Rancho Gurdo black beans that I want to use.

I am thinking of a simple and classic flavor profile that will highlight and complement the beans without overpowering or masking their natural creamy deliciousness. For example, I am thinking things like sweet red pepper, garlic and onion, perhaps some low salt chicken stock.

Does anyone have any good recipes that fit that bill?

Thanks in advance!
JD

[Mosca]

That sounds pretty good just as you wrote it.

The first thing I thought of was charro beans. There are three recipes for these on the RG website, using pintos but I’ve had them using black beans at Barb’s in Lockhart; I did a quick search for “charro black beans” and came up with this, which is pretty close to Barb’s (they garnish with queso fresco). I think it would be really good.

[jjdbike]

Thanks Mosca,

I love Charro Beans. I will and do certainly make Charro Beans for myself. I love the rich, meaty spiciness.

I don't think it is the right recipe for this 55 & over golf course community. I'm looking for something more basic.

Respectfully,
JD

[Mosca]

I liked your original suggestion. Take a quarter cup off to the side and test a little bit of cumin in it; just a tiny pinch, the faintest hint. If it doesn’t overpower them, then a teaspoon of cumin over the 2 pounds would be excellent.

[OC Sandy]

Mosca, this recipe sounds delicious. Thanks for sharing it.

[Alan Brice]

Sounds great! Let the beans shine. Garlic, onion, carrot n celery are always my starters. Depending on which way you want to head, a btl of Guinness xtra stout and a couple shots of bourbon add soo much depth. The alcohol is cooked out and the heat from a couple jalapenos take a back seat. Really fixes up a pot of beans. Also toss some of the meat into the mix. Enjoy!

[jjdbike]

Thanks,I like the idea of starting with the veggies to add body. I would have never thought of Guinness or bourbon (big fan of both). Not looking for any heat for this crowd unfortunately. I can see adding some bacon for fat, richness and a touch of smoke.

[LA Pork Butt]

Another option might be a black bean-charred corn salad.

[jfmorris]

I'm in the camp that what you described is already good.

I've cooked many pots of Rancho Gordo beans by sautéing some aromatics (onion, garlic, celery, carrot) for several minutes in a couple tablespoons of olive oil, then turning it off, adding my dry beans, and then top off with chicken stock to about 1-2 inches above the beans. Then I fire the stove back up, bring it to a boil, then reduce to a simmer until the beans are tender and have absorbed all the liquid. I feel like this is the method described in their instructions on the bag, i.e. the no-soak method. I never soak Rancho Gordo beans. I consider my 5 quart Lodge dutch oven to be my "bean pot".

I like to serve with condiments like hot sauce or a tangy relish - we use something called "Chow chow" here in the South, and a dollop of that on top of the beans is just about perfect. If you can't find chow chow (it comes in mild and hot usually), I've found Wickles makes a nice slightly spicy and sweet relish that is good as a bean topper.

[jjdbike]

Perfect.
Thanks!

[Starsky]

I essentially use the ingredients that you listed, but I also like to add some cumin to mine

[jjdbike]

Great idea on the cumin!

[Reds Fan 5]

Your original idea and the other suggestions all sound good. I like smoked paprika as well.

[DaveD]

I always just follow what's on the RG bag's directions. Saute some aromatics (I will often use some smoked bacon grease, of which I try to always have a stash on hand), add the beans, cover with a couple inches of liquid. Like many here, I typically add some chicken stock (low salt, as you mentioned) to the water. Hold off on the salt until after the beans start to soften.

I do rinse the beans in a colander but like Jim, have abandoned soaking them first. Every batch of RGs I've made has been fabulous except one, where I lost lock on the temp of the pot and it came back to a boil for a good 30 minutes before I realized - those came out mushy, not surprisingly.

Have fun - it ain't rocket science, I'm sure your black beans will be great!