Prep time : 30 minutes
Cook time : 2 hours
Serves : 6-10 people
Smoker Pellets : Hardwood pellets in hickory and apple wood.
Cut : Five Marys dry-aged ground beef
- 1 pound Five Marys Farms ground beef
- 1 pound Five Marys Farms bacon (we used jowl bacon)
- 1 teaspoon olive oil
- 1 medium onion, diced
- 1 medium green bell pepper, diced
- 1 medium red bell pepper, diced
- 2 ribs of celery, chopped
- 3-4 cloves garlic, chopped
- 1 cup cherry tomatoes, halved
- 3 cups low sodium beef stock
- 2 tablespoons tomato paste
- 1/2 cup ketchup
- 2 tablespoons yellow mustard
- 1-2 tablespoons white vinegar
- 1 teaspoon paprika
- 1/4 cup dark brown sugar
- 2-3 tablespoons molasses
- Several dashes of hot sauce
- 1 teaspoon cracked black pepper
- Kosher salt to taste
- 2 15-ounce cans white navy beans, drained
- 2 15-ounce cans pinto beans, drained
- 1 12-ounce bag of frozen lima beans
Set your smoker to 275 degrees F.
In a 6-quart cast iron pot, brown the hamburger and bacon over medium heat on the kitchen stovetop.
Add the onion, bell peppers, celery, and garlic.
Sauté for 3-5 minutes until the onion and celery become tender.
Add the remaining ingredients.
Stir to combine.
Cook uncovered for 15 minutes.
Transfer the pot to the hot smoker and cook uncovered 2 hours (these can cook longer, if needed).
Move the beans to the side for an indirect heat and to prevent sticking.
Close the smoker lid and check stir the beans gently every 15-20 minutes.
Adjust the temperature up or down depending on how they are cooking.
Be aware, the bottom of your pot may gather soot. Do not set directly on surfaces to prevent staining. The smoke residue cleans nicely with hot soapy water. It’s not recommended to use soap inside your cast iron pan.