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Pit Beans
Serves 8
Pit beans, simmered in or on the smoker, grill, or pit are another southern
barbecue must-have. Cat's ultraeasy recipe includes chickpeas and cinnamon, a nod to her
Mediterranean roots. You can make the beans on the stove top and then transfer the pot to a
lower-heat area of the grill to keep them warm during the party.
Ingredients 2 (15 1/2-ounce) cans chickpeas 2 (15 1/2-ounce) cans kidney beans 2 (15 1/2-ounce) cans pinto beans 2 cups good-quality barbecue sauce, without a smoky flavor 1 teaspoon ground cinnamon 2 scallions, white and tender green parts, thinly sliced |
 Photos by Maren Caruso
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Directions
In a saucepan, combine all of the beans, including their liquid, and the barbecue sauce, place over medium heat, and stir until the mixture comes to a simmer. Add the cinnamon and simmer, uncovered, for about 30 minutes, or until the liquid has reduced to a sauce consistency.
Remove from the heat and spoon the beans into a warmed serving bowl. Garnish with the scallions and serve immediately.
