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bean, Cajun, Pork, stew - March 23, 2022

Smoky Cajun Pork & Beans

An epic cook from our brand ambassador Neil over at Griller Guerilla, here he talks us through how he went about it.

Here is a cook of two parts. I figured that the "Red Cajun" would be just the ticket for a Smoky Pork and Beans Casserole … so I set to it.

Ingredients

Angus & Oink "Red Cajun - Rootin' Tootin"
4 Bone in Pork Belly Ribs
1 Onion
1 Cooking Apple
Vegetable Stock
Good quality canned Beans (Butter/Borlotti/Mixed Beans)
Passata
JDs XXtra Hot Honey (for drizzling)

Method

First port of call was to set up the BBQ with Big K “Chiller Griller” charcoal and a couple of chunks of Slim Ricks “Bourbon Barrel” smoking wood.
Prepare your Bone In Belly Ribs with the Red Cajun Seasoning rub and place over a couple of trays of stock with Cooking Apples and Onion in them.

The Apple and Onion were quite Chunky which helps them stay together throughout the process.

They were given a couple of hours of low and slow smoking and then taken off and stripped away from the Bone and the Fat.

Add the meat to a Casserole pot with various Beans, the Apple/Onion stock, a tub of Passata and an extra dash of the Cajun Rub and back into the BBQ and the heat was cranked up.

Whilst this was bubbling away merrily, I took some Skin on Sweet Potato and created wedges and left them to soak in cold water for an hour, this will help remove the starch.

Drained, I then dried them well and coated in oil. Put into the oven, Skin side down at 180°c fan and allowed to cook until softened, the oven was then cranked to 220°c until the Wedges had crisped up.

To serve, I ladled a good amount of the stew over the wedges and drizzled with JDs XXtra Hot Honey.

Smoky Cajun Pork & Beans

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