Hang Fire's pit beans

Method

1. We usually slip a pan of these beans into the grill or smoker when we’re cooking other meats. We are going to start the beans off in a large pan and then transfer them to a casserole dish (or cast-iron pan) to cook through. Have your dish or pan to hand to put in the smoker or oven.
2. First, combine the seasoning ingredients in a bowl and add 4–5 tablespoons of water, just enough to make a paste. Set aside.
3. If using your grill or smoker, set it up for indirect heat and regulate to 120°C. If using an oven, preheat it to 160°C.
4. Heat the oil in a large pan and add the onion. Cook over medium heat for 10 minutes, until softened, then add the garlic, bell pepper and jalapeños, and sauté for a further 5 minutes. Add your seasoning paste, stir through to combine for 1–2 minutes. Now add your chopped tomatoes, beef stock and barbecue sauce, then stir well. Lastly, add the drained beans, chopped barbecue meat and coriander. Stir for about 3 minutes, just to warm through. Transfer the beans to your casserole dish or cast-iron pan.
5. Set in your grill or smoker and cook for 6–8 hours, uncovered, until caramelised and golden on top. If using your oven, bake for around 4 hours. If the beans look like they’re drying out, add a little water to loosen them.