Ingredients

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• 1<\/span> cup<\/span> dried piquinto beans<\/span><\/li>
• 1<\/span> cup<\/span> dried red kidney beans<\/span><\/li>
• 1\/2<\/span> cup<\/span> dried cannellini beans<\/span><\/li>
• 1<\/span> large<\/span> Vidalia onion, chopped<\/span><\/li>
• 4<\/span> garlic cloves, diced<\/span><\/li>
• 1<\/span> cup<\/span> chopped bacon<\/span><\/li>
• 1<\/span> small rack<\/span> pork ribs<\/span><\/li>
• 1<\/span> smoked ham hock (optional)<\/span><\/li>
• 2<\/span> jalapenos, seeds removed (optional) and chopped<\/span><\/li>
• 1<\/span> cup<\/span> ketchup<\/span><\/li>
• 1<\/span> cup<\/span> barbecue sauce<\/span><\/li>
• 1<\/span> cup<\/span> beef broth (or broth from cooked beans)<\/span><\/li>
• 2<\/span> tbsp<\/span> chopped chipotles, with adobo sauce<\/span><\/li>
• 1<\/span> tbsp<\/span> chili powder<\/span><\/li>
• 2<\/span> tsp<\/span> Dijon mustard<\/span><\/li>
• 1<\/span> tsp<\/span> liquid smoke (optional)<\/span><\/li>
• 2 <\/span> tsp<\/span> kosher salt<\/span><\/li>
• 1<\/span> tsp<\/span> freshly ground black pepper<\/span><\/li>
• 1\/4<\/span> cup<\/span> brown sugar (optional) <\/span><\/li><\/ul><\/div><\/div>\n

  Instructions

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  • At least one day before serving, place dried beans in a large bowl and cover with at least two inches of water and soak at least four hours or overnight. <\/span><\/div><\/li>
  • Drain beans and place in Instant Pot, cover with at least two inches of water and set for 25 minutes. When done, release pressure and remove lid to cool. When cool, drain the water in a colander, saving at least two cups of the bean liquor. (If you don't have an Instant Pot, place the beans in a large pot on the stove, cover with two inches of water, bring to a boil, then simmer for 2 hours or until beans are cooked but not mushy.) <\/span><\/div><\/li>
  • In a large Dutch oven or pot, add a tablespoon of oil and the bacon, and saute until bacon bits begin to brown. Add the onion, jalapenos, and garlic and continue to saute until the onion is translucent. Add the pork ribs and continue browning. If using a ham hock, add that as well.<\/span><\/div><\/li>
  • Pour all your cooked ingredients into a slow-cooker. Add the drained beans, ketchup, barbecue sauce, broth, chopped chipotles with adobo, chili powder, mustard, and liquid smoke. Stir the ingredients. If too dry, add up to a cup of black coffee. If too tart, add up to a quarter cup of brown sugar or molasses. Add salt and black pepper. Turn slow-cooker to low and cook for four hours. Remove ribs (and ham hock if using). Remove the meat from the bones and chop. Return the meat to the pot and stir to combine. Serve when ready. <\/span><\/div><\/li><\/ul><\/div><\/div>\n

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    Keyword <\/span>bacon, beans, onions, pork ribs<\/span><\/div><\/div>\n

    <\/div>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

      A great side for outdoor grilling<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[2],"tags":[73,722,398,586,271],"class_list":["post-2529","post","type-post","status-publish","format-standard","hentry","category-recipes","tag-bacon","tag-barbecue","tag-beans","tag-onions","tag-pork"],"yoast_head":"\n