Backyard Beans
Prep time
Cook time
Total time
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Serves: 8 to 10
  • 2 (1-pound) packages dried red beans
  • 1½ cups chopped yellow onion
  • ½ cup diced celery
  • ½ cup diced green bell pepper
  • 1 (16-ounce) package Richard's Pickled Pork
  • ¾ cup packed dark brown sugar
  • ½ cup sugarcane molasses
  • 1 tablespoon chopped canned chipotle chiles, plus 1 tablespoon adobo sauce
  • 1 tablespoon Creole mustard
  • 3 teaspoons kosher salt
  • 1 tablespoon freshly ground black pepper
  • 1 teaspoon cayenne pepper
  • 2 bay leaves
  • 4 cups water
  1. Soak the beans by adding them to a covered container and filling with water. Cover and let soak overnight or for a minimum of 8 hours. Drain and set aside.
  2. In a large slow cooker (I use an 8-quart size), add the beans along with the onions, celery, and bell pepper. Add the pickled pork meat along with the brown sugar, molasses, chiles with sauce, and mustard; stir to combine. Season with salt, pepper, and cayenne, and add the bay leaves. Add 4 cups of water. Cover and cook on high for 10 hours (or overnight) until the beans are tender.
  3. Once the beans are tender, turn off the slow cooker and remove the bay leaves. Serve from the ceramic pot or pour the beans in a serving dish.
Cooking time does not include soaking the beans. The cayenne and adobo add just enough heat to balance the sweetness, so don’t go overboard with any added hot sauce or spices. Richard’s Cajun Foods Pickled Pork is available in the meat case of most South Louisiana grocery stores. Also, be sure to check out Richard’s wide selection of smoked sausages and other products available for purchase online at
Recipe by Acadiana Table at