Pit Beans Recipe

Sort and rinse

Spread the dried beans on a baking sheet and pick out any small stones or damaged beans. Rinse thoroughly under cold water.

Place rinsed beans in a large bowl and cover with at least 3 cups of cold water. Soak 8–12 hours (overnight). For a quick soak: bring beans and water to a boil for 2 minutes, turn off heat and let sit, covered, for 1 hour, then drain.

After soaking, drain and rinse beans. Set aside.

In a large skillet or Dutch oven over medium heat, add the chopped bacon and cook until fat renders and edges are crisp, about 6–8 minutes. Reserve 1–2 tablespoons of bacon fat in the pan; drain excess if there’s too much.

If using pork shoulder pieces, brown them in the bacon fat 3–4 minutes per side to develop color. Remove and set aside with the bacon; leave any browned bits in the pan.

Add the diced onion and bell pepper to the pan and sauté in the bacon fat until softened and translucent, 5–7 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Stir in the tomato paste, brown sugar, molasses, yellow mustard, smoked paprika, cumin, black pepper, and crushed red pepper (if using). Cook 1–2 minutes, stirring, to bloom the spices and caramelize the tomato paste slightly.

In a large heatproof pot or deep cast-iron Dutch oven (one that can be wrapped and placed in a pit), combine the soaked beans, the sautéed aromatics and spice mixture, the cooked bacon and browned pork pieces, and the reserved bacon fat. Add the 2 cups of stock and 2–3 cups of additional water (enough to just cover the beans by about 1 inch). Stir to combine.

Taste the cooking liquid and add 1.5–2 teaspoons kosher salt now (you can adjust later). The mixture should be slightly brothy — it will thicken during long cooking.

Cover the pot with a tight-fitting lid. If the lid is not tight, cover the pot with a layer of heavy-duty aluminum foil before placing the lid to create a good seal.

Wrap the entire pot in an extra sheet of heavy-duty foil or butcher paper for insulation, leaving the handle clear for retrieval. Seal well so ash and dirt can't get in.

Dig a shallow pit roughly 2–3 feet square and 12–18 inches deep or use an existing fire-safe area. Line the bottom with hardwood charcoal or hardwood logs. Start a fire and let it burn down until you have a bed of hot coals and some medium hot embers. The ideal pit temperature for long, slow cooking is roughly 225–275°F (107–135°C).

Place a layer of coals/embers on the bottom, set a heatproof rack or a flat stone if available, then set the wrapped pot on that surface. Surround the pot with more coals/embers and cover the pit with a metal lid, sheet metal, or by backfilling with soil (leaving some airflow if using soil). If you have a thermometer, aim to maintain a steady 225–275°F inside the pit.

Cook for 6–8 hours. Check once halfway through only if necessary (very briefly) to ensure the pot remains sealed and embers are sufficient. Beans are done when they are tender but not falling completely apart, and the sauce has thickened to your liking. If the liquid has evaporated too much, carefully add up to 1 cup hot water or stock and reseal.

Carefully remove the pot from the pit using gloves and tools (it will be very hot). Unwrap and remove the lid cautiously to let steam vent away from your face. Stir the beans gently to incorporate any separated fats.

If you prefer a thicker sauce, simmer uncovered on a grill or stovetop in the Dutch oven for 10–20 minutes until reduced. Adjust seasoning with additional salt, 1–2 teaspoons apple cider vinegar for brightness, and more brown sugar or molasses if you want sweeter notes.

Skim off any excess fat from the surface if desired. Stir in chopped cilantro or parsley just before serving.

Serve warm as a side to barbecue meats, cornbread, or as a main with rice. Leftovers keep covered in the refrigerator for up to 4 days; reheat gently, adding a splash of water or stock if needed.