Woodfire Smoky Pit Beans with Candied Bacon, Pulled Pork, and Jacket Potatoes

Prep Time: 15 minutes
Estimated Cook Time: 2 hours 15 minutes
Estimated Total Time: 2 hours 30 minutes
Servings: 4

Ingredients:

• • 1 Pack of bacon
  • Honey and brown sugar for candying the bacon
  • 1/2 Diced onion
  • 2 Garlic cloves (finely chopped)
  • 2 Tablespoons Ketchup
  • 2 Tablespoons of your favorite BBQ sauce
  • 1 Tablespoon brown sugar
  • 1 Tablespoon of a honey/mustard BBQ rub
  • 1 Teaspoon Worcestershire sauce
  • 2 Cans baked beans
  • 1 Teaspoon smoked paprika (for added smokiness)
  • 1/2 Teaspoon cayenne pepper (for a little heat)
  • Salt and pepper to taste
  • 1 cup leftover pulled pork – here is my recipe for the Woodfire
  • 4 large potatoes for jacket potatoes
  • Grated cheese for topping (optional, to taste)
  • 2-3 spring onions, finely chopped (optional, for garnish)

Oh, and 1 scoop of Ninja Woodfire Pellets (for smoke)

Preheat your Ninja Woodfire grill on the air fry setting at 200°C.

P.S I know the picture isn’t correct, but I forgot to take one at the start, ha

Candy and air fry the bacon:

Brush the bacon strips with honey and sprinkle with brown sugar.  Air fry for 4 minutes, then flip the bacon, treat with the honey and brown sugar again, and air fry for another 4 minutes until crispy, then remove and set aside.

Switch the grill to the grill setting at 190°C (375°F).

Prepare the beans:

In a foil tray, add a little oil and the diced onion. Place the tray on the grill and cook the onions until they become translucent. If you have any rendered bacon fat in that grease tray (if it was clean before you started cooking, ha), add a spoonful to the onions for extra flavor.

Add the remaining ingredients:

Add the chopped garlic, ketchup, BBQ sauce, brown sugar, honey/mustard BBQ rub, Worcestershire sauce, smoked paprika, cayenne pepper, salt, and pepper to the tray.

Stir until well combined.

Mix in the beans and pork:

Stir in the baked beans, leftover pulled pork, and half of the candied bacon. Mix until everything is well coated with the sauce.

Prepare the potatoes:

Prick the potatoes with a fork, lightly oil the skins, and season them with salt.

Place the potatoes directly on the grill alongside the foil tray with the beans. Close the lid.

Remember to turn the potatoes occasionally for even cooking.

Smoke the beans and potatoes:

Switch the grill to the smoker setting at 120°C (250°F), adding the Woodfire pellets to the smoke box. Let it smoke for about 2 hours, allowing the beans and pork to absorb the smoky flavor from the Woodfire pellets, and the potatoes to cook through.

Remember to monitor the potatoes and the beans during this time. The exact cooking time may vary depending on the size of the potatoes and the exact temperature of your grill. The potatoes are done when they’re tender inside. You can check this by inserting a skewer or knife – it should go in easily with little resistance. The internal temperature of a fully cooked jacket potato should be around 98°C (210°F).

Add the remaining bacon:

After around 2 hours (but we cook to temp here eh), stir the beans and top with the remaining candied bacon.

Close the lid and smoke for another 15 minutes.

Serve:

Remove the foil tray and the potatoes from the grill and let them cool for a few minutes before serving. Cut a cross on top of each potato, push the sides to puff up the potato, and add a dollop of butter. Spoon a generous serving of the smoky pit beans on top, then sprinkle with cheese and some finely chopped spring onion for garnish.

Enjoy your Woodfire Smoky Pit Beans with Air-Fried Candied Bacon, Pulled Pork, and Jacket Potatoes for a complete meal!