Pit Beans - The Perfect BBQ Side

These beans are sweet, smoky and meaty. They are hearty and the perfect side and compliment for any backyard BBQ. This recipe is one my buddy Michael Letchworth, partner at Sam Jones BBQ, cooks at our annual Memorial Day Whole Hog party. He has been cooking this with Sam's family since his days at the legendary Skylight Inn.

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About Meat Church BBQ:
Welcome to the official Meat Church BBQ YouTube channel! Meat Church is a global lifestyle BBQ brand and has one of the largest social media reaches in the world of outdoor cooking. The unique brand offers some of the most popular craft BBQ seasonings, apparel, recipe development & live fire cooking instruction around the world. Matt Pittman is the pitmaster and the founder of Meat Church BBQ. He is an expert and respected authority on outdoor cooking. Students travel from around the world to attend BBQ schools in his private outdoor kitchen. Make sure to subscribe and enable ALL notifications!

#MeatChurchBBQ​ #BakedBeans #PitBeans

[zakschrader]

Matt you’ve inspired me. I’m 22, never barbecued anything and my family only knows how to burn steak over charcoal; but I’m about to pull the trigger on a pellet smoker and can’t wait to go on a journey through your recipes.

[jeremysmith]

Matt is sweating his ass off to make a vid! Love the commitment and it proves he’s the real deal!

[johncole]

Something about hearing the train horn in the background when you pulled the beans off the pit it such a small town vibe. I love it! Weather, it's a pickup truck passing by with loud pipes, a train passing in the distance, or a gust of Texas wind. That's what keeps your videos so relatable to your audience...the realness. I'm always excited to see your videos, keep em coming.

[FFL-vgro]

My Mom in Minnesota has been making this since the 1960’s. She called it Beanburger. Simmered all afternoon. Wonderful on a cold MN winter night.

[jasonjarman]

From someone that lives half an hour from Sam’s restaurants, and visit them regularly, this is my favorite side from them. I love that you’re showcasing ENC style.

[ryanseymour]

Beans. Beans. The magical fruit. The more you eat the more you toot. The more you toot the better you feel. So eat your beans at every meal.

Love all the bbq. The sides are awesome! Making brisket tacos for our work picnic on Monday. Thank you Matt! Me and my 7 year watch every week. She sang that song for you. Happy 4th!

[roberts]

New proud owner of a Treager780 grill. Thank you and your crew for making it easy and understandable for beginners like me to cook with more confidence and to enjoy the experience. Tried your short beef ribs recipes few weeks back, this was my first time on a smoker grill. IT was a huge hit, i have repeated that same recipe three more times and it just gets better. I have a nice selection of your rubs, my kids and wife now have no problem finding me gifts for fathers day christmas etc.This July 1 I will bring the sweet bean recipe and the pull pork recipe to the party, I will follow up with you on how it was received. (with the bone) Y[all be safe . Thanks again
.

[carolynBulldog]

I am sooo hungry after watching this. I am 73 yrs old female and got my first Traeger last year. i have used several of your recipes and seasonings and never been disappointed! Still learning. Thank you for adding these side additions videos. Keep Kool...

[brucem]

Amazing! Left them on for 6 hours, really cooked down nice. And for all the type-2 people out there-I made them with sugar free Bushes and sugar free bbq sauce. Yum.

[scottglasgow]

I've made the Pit Beans 3 times before, wife loves it. I usually use ground Bison and breakfast sausage, this weekend, my 4th time, I had some pork belly burnt ends leftovers, ground them added to bison and OMG...this dish is beyond good. I love every single Meat Church recipe

[mikeb]

Matt, Thank you SO much for teaching "Time and Temperature", over hawking your spices at the expense of a good cook. Recently bought some of your spices, and was NOT disappointed!

[robertfrarey]

My mom made these growing up. She served them over toast. They were also served in the Army in the mid 80's as Chuck wagon stew. I heard a lot of guys say it looked like something from a baby's diaper. For me it was a taste of home.

[jeremykrakosky]

This is cool! My grandma and mom have been making this exact recipe for decades. I’ve started making it now and just swap jalapeño for bell pepper to cut the sweetness a little. Also add a little Worcestershire. Matt’s right though, these are a huge hit.

[paulforbes]

Made them for the 4th of July picnic. With my wife's homemade barbecue sauce. Everybody loved them and there's no left over.

[quailstreetcoffeeroastersm]

Made this last night, I did a 50/50 mix of ground beef & diced spicy hot links ( that I smoked two hours prior ) I added a very small amount of BBQ sauce to cut back on the sweetness & finished it off on my weber for two hours at 225* using post oak over B&B briquettes. We served this up as our main dish & we were not mad at it!

[mikedell]

Matt; I tried this recipe the other day while I was smoking some ribs on my Yoder pellet smoker. I left them in the smoker for about three hours and they turned out fantastic. My wife said they were the best beans she's ever tasted. Thanks and keep the recipes rolling.

[kylerush]

By far the best bbq channel on youtube.

[gerryhenning]

Very good yet easy recipe, I make beans in a similar fashion, northern beans and Bushes vegetarian with a spicy sausage and maybe add a little crisped bacon and original Stubbs bbq sauce! Thank you Matt for continuing putting out content and even during these crazy hot days that you are experiencing right now. Your the man!!

[michaelhernandez]

My wife and daughter love baked beans. I can tolerate them, but my son hates beans... This may be a win-win for all of us this weekend. I'm going to give it a shot 😂👍

[jeffmoeller]

I'm gonna try this one, love the smoked matloaf and the smoked salsa