It’s hard to imagine a half rack of St. Louis Style ribs without a side of beans. Here is the RTR method and recipe for this class BBQ side dish. Pay attention as we have a few twists in our bean making method that are slightly different than the way grandma probably taught you.
Ingredients you will need
Dry Pinto Beans – 2lbs
Kosher Salt
Chili Powder
Onion Powder
Garlic (fresh or minced)
White Onion
2 whole jalapeños
1 Package of Bacon
Step 1 – Soak the beans
The day before your cook, place beans in a large pot and cover with water. You need twice as much liquid as the beans will expand.
After the beans have soaked for 24 hours, pour through a strainer and rinse them thoroughly.
Step 2 – Render the bacon
Chop the bacon into small pieces and place in a large stockpot. Turn on medium heat and begin to brown the bacon.
Step 3 – Add the veggies and seasoning
Dice onion and jalapeno into small pieces.
Add vegetables to the bacon.
Add ¼ cup of Chili Powder, 2 Teaspoons of onion powder, and 2 Teaspoons of garlic
Stir to combine bacon, grease, and seasonings
Step 4 – Add dry beans
Add the dry beans and fold into bacon, vegetables and seasoning. Fold together to ensure the beans are evenly coated with the pot contents. This ensure the flavor is attached to the beans and not just to the broth around them. Add ¼ kosher salt and stir.
Step 5 – Beer is best
De-glaze the pot by adding 2 beers. We like to use Shiner Bock, but any beer will work.
Step 6 – Chicken Stock to the top
Instead of water, cover beans with chicken stock. For 2lbs you will need approximately 2 quarts.
Step 7 – Cook until tender
Now that all of the ingredients are in place, cook beans on medium heat until tender. 2lbs will take approximately 3 hours.
Step 8 – The final Season
I like to fold in some classic cruiser to my bean recipe, but salt and pepper will also work.
2lbs will be enough for about 20 people.
Suggested Serving
BBQ: St. Louis Style Ribs
Beer: Shiner Holiday Cheer
Music: Whiskey Myers – Calm Before the Storm
