Featured Recipe

Smoky BBQ Beans Mashup

Name: Smoky BBQ Beans Mashup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 portions
Ingredients: 6 oz pancetta or thick-cut turkey bacon; 1 1/2 cups cooked navy beans; 1 1/2 cups cooked kidney beans; 3/4 cup smoky BBQ sauce; 1 small chipotle pepper minced (or 1/2 tsp chipotle powder); 1 medium yellow onion diced; 1/4 cup dark brown sugar packed; 1 tbsp Dijon mustard; 2 oz ham hocks (optional for smoky depth); 1/4 cup water or broth

By Kate

Created on 23 January 2026

Southwestern inspired baked beans with smoky ham hocks and navy plus kidney beans. Brown sugar and molasses twist ups sweetness, fresh chipotle replaces jalapeno’s bite. Onion and Dijon mustard bring depth. Slow-simmered for a thick, rich texture with crispy pancetta stirred at the end. Can swap ham for smoked sausage or turkey bacon. Controlled heat coaxing flavors out, not burning. Cast iron perfect for even cooking and flavor layering. Emphasis on watching aroma, texture shifts, and timing for right consistency without falling apart.

Prep: 15 min

Cook: 35 min

Total: 50 min

Serves: 8 portions

beans BBQ Southwestern pancetta simmer

Introduction

Smoke, sweetness, a little heat. Layers building carefully — not thrown together. Pancetta renders its fat slowly, crackling, turning golden, skin crisp but tender inside. Chipotle’s smoky aroma cuts through the brown sugar’s candy notes. Beans soak it all up — navy and kidney, hearty, firm yet yielding, pushing back against softening. Mustard adds zing where you won’t expect it. Ham hocks thrown in, simmered low, infuse background meatiness — a slow flavor drop. Watch surface gloss, texture shift — thickens with stirring, not dries out. You don’t just cook these beans; you coax them into being. A pan thick with flavor and texture, ready to serve with no fluff.

Ingredients

6 oz pancetta or thick-cut turkey bacon

1 1/2 cups cooked navy beans

1 1/2 cups cooked kidney beans

3/4 cup smoky BBQ sauce

1 small chipotle pepper minced (or 1/2 tsp chipotle powder)

1 medium yellow onion diced

1/4 cup dark brown sugar packed

1 tbsp Dijon mustard

2 oz ham hocks (optional for smoky depth)

1/4 cup water or broth

About the ingredients

Pancetta or turkey bacon provides rendered fat—the foundation for flavor and texture. Substitutes like smoked pork sausage or thick-cut bacon work but affect final smokiness. Two kinds of beans add depth and texture; navy for creaminess, kidney for bite. Use dried beans soaked overnight for best control; canned beans save time but watch softness. Chipotle pepper (fresh or powder) replaces jalapeno’s sharpness and brings a smokier heat. Brown sugar and molasses balance acidity in BBQ sauce, which you can swap for a homemade blend if needed. Dijon mustard cuts sweetness, adds tang. Ham hocks bring meaty depth but can be skipped or swapped with smoked turkey leg for less fat.

Method

Start heating heavy skillet or cast iron on medium. Drop pancetta strips. Let sizzle, render fat slowly until edges crisp but not burnt, about 7-9 minutes. Listen for crackles, watch color shifts closely. Transfer pancetta to paper towel lined plate; cool slightly then slice into bite-size bits.

Pour off excess grease carefully; wipe with dry paper towel. Avoid removing all fat, keep thin render to carry flavors. Return skillet to heat, toss in chopped onion and chipotle. Stir it up; onions soften, become translucent and aroma will perfume kitchen, about 5 minutes.

Add drained navy and kidney beans, ham hock if using, brown sugar, Dijon mustard, and the BBQ sauce. Splash water or broth to loosen mix if too thick. Stir thoroughly, coat beans evenly. Bring to steady gentle simmer over low heat—small rolling bubbles, not hard boil. Stir frequently to prevent sticking or scorching.

Let meld flavors while liquid thickens gradually, roughly 25 minutes. Look for beans softening more but still holding shape, glossy syrup coating them, aroma deep and smoky with a hint of sweetness. Uneven simmering risks burnt beans or watery sauce; adjust heat as needed.

Remove ham hock once flavors penetrate; shred any tender meat left on bones back into pan.

Stir in crispy pancetta bits last, warm through 2-3 minutes. Gives textural contrast, fresh fat burst. If craving more heat, add extra chipotle now, testing flavor layer cautiously.

Taste frequently. Balance sweet, smoky, and heat. Add splash more mustard or sugar to tune. Serve warm with crusty bread or grilled sausages.

No cast iron? Use heavy stainless. No pancetta? Use thick-cut turkey bacon or smoked sausage for fat and flavor. Too thick? Stir in broth gradually while cooking. Beans canned overcooked? Add at final 10 mins to avoid mush.

Remember, slow simmer beats fast boil; patience wins this flavor war. Watch textures not clocks.

Technique Tips

Bacon renders slowly—key to crisp, flavorful bits without bitterness. Avoid high heat at start to prevent tough or burned bacon. When onions turn translucent, smell should be sweet but sharp—signals flavor base set. Stir beans often in simmer to avoid sticking and clumping; watch thickness rise through sheen and reduction, not just time. Ham hocks add collagen and aroma; remove bones after 20 minutes to prevent bitterness but let juice stay. Adding crisp bacon last tempers textural monotony and releases fresh fat. Tasting often is crucial—notes shift with each phase. Adjust heat down immediately on any sign of popping or hard boil, as high heat crushes texture. No cast iron? Use heavy skillet but monitor temperature closely for even cooking.

Chef's Notes

💡 Watch the pancetta closely. Sizzle at medium heat. Render fat slowly for crispy bits. Too high, risk burning. Texture shifts matter. Cool slightly before chopping.
💡 Use a cast iron skillet. Even heat distribution—key for flavors developing. If no cast iron, stick to heavy stainless. Monitor closely, prevent sticking.
💡 For beans, dried options need soaking overnight. Canned save time. Use drained at the end but watch mushiness. Adjust cooking time based on bean type.
💡 Adjust heat carefully. Soft simmer, rolling bubbles only. Listen for crackles, not harsh pops. Burnt bits ruin texture. Watch gloss as sauce thickens.
💡 Taste often. Balance sweetness and heat. If too sweet, more mustard; if not smoky enough, add chipotle. Layer flavors as you go. Don’t rush it.