If you’re like me, beans are a staple for any BBQ meal you plan. They make the perfect side for ribs, pulled pork, brisket, you name it; if it’s coming off the pit, beans are a nice accompaniment. What makes these Fogo beans special is the added layer of flavor that develops while the beans slow cook over the Fogo charcoal. As an aside, I have done this recipe with both dried beans that I have soaked over night, as well as with precooked plain Great Northern beans from a can. I find no difference in flavor but the precooked beans in a can are much easier, though slightly more expensive.
I like to have all of my ingredients prepared and ready before I start. You don’t have to but I find it helps keep things in the kitchen and on the pit running smoothly.
Start with your grill set up for two zone heating and place your cast-iron pan directly over the white hot Fogo. You’ll know the Fogo is ready when it’s all white with that beautiful glow like this:
Add the vegetable oil and once hot (it won’t take long) add in your bacon and cook for about 3 minutes, until it looks like this:
You don’t want the bacon to crisp up or brown during this process. You’re just looking to render some of the fat out of the bacon and get the slightest char on the edges of the pieces. You’ll use this rendered bacon fat to cook down your onions, garlic and jalapenos, which you can add now.
Let this cook down for about 5 minutes stirring constantly so nothing burns or sticks. Once your onions become translucent, move your pan over to the indirect side of your grill. Now add in your beans and the rest of your wet ingredients stir together and then add the dry ingredients while stirring. Mix this thoroughly till it looks like this:
Place the cover back on your grill and maintain your temperature at 225 degrees for 2 hours, stirring occasionally and letting the Fogo go to work. During this time not only will the flavors meld together, but also the beans will take on that Fogo flavor. If I’m serving the Fogo beans with burgers or dogs, I’ll usually add a chunk or two of hickory wood to the Fogo for an added touch of smoke. If I’m pairing the beans with smoked meats like ribs, brisket, porkbutt, etc. then I don’t add the wood chunks. I like the subtle difference in the flavor profiles of wood smoked v. Fogo smoked. After 2 hours pull the beans off and garnish, they’re ready to go and are always a crowd pleaser.
Recipe by Matt Eads (@grillseeker).
Comments will be approved before showing up.