Huckleberry Borracho Beans
Huckleberry Borracho Beans are a comforting, flavor-packed side dish that’s perfect for your next barbecue. This recipe blends the rich, smoky flavors of Revolution Barbecue's I’m Your Huckleberry BBQ Rub with the savory depth of Polidori Bratwursts and dark Mexican beer. Whether you’re serving it with grilled meats or enjoying it as a hearty main dish, these beans deliver a smoky, savory kick that’s unforgettable.
Huckleberry Borracho Beans: A Smoky, Hearty Favorite
Glenn Connaughton
8
15 minutes
5 hours
290
American
Side Dish
These Huckleberry Borracho Beans bring together the smoky, savory flavors of Revolution Barbecue’s I’m Your Huckleberry BBQ Rub and the incredible taste of Polidori Sausage. This 100-year-old, family-owned company from Denver, Colorado, is our go-to for premium sausage. Simmered with Mexican dark beer, roasted green chiles, and tender cannellini beans, these beans are packed with flavor.
Ingredients
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- 1 pound dried cannellini beans
- 8 cups water
- 1 tablespoon Revolution Barbecue Bird Brine
- 2 tablespoons Revolution Barbecue I’m Your Huckleberry BBQ Rub
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- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 1 roasted and diced Pueblo green chile
- 3 garlic cloves, minced (or 1 tablespoon minced garlic)
- 1 bottle Mexican dark beer
- 1 tablespoon lard or neutral oil
2 tablespoons Huckleberry BBQ Rub
12 pork bratwursts (Polidori Sausage preferred)
- 2 tablespoons tomato paste
- 4 cups water
Directions
Soak the Beans: Rinse the cannellini beans and place them in a large pot with 8 cups of water. Stir in Revolution Barbecue Bird Brine and Huckleberry BBQ Rub. Soak overnight. Drain and set aside.
Smoke the Sausage: Preheat your smoker to 225°F. Place Polidori Sausage bratwursts directly on the grill grates and smoke for 1 hour using hickory or oak wood. Remove from the smoker, slice each bratwurst into 6-8 bite-sized pieces, and set aside.
Sauté Aromatics: In a large pot or Dutch oven, heat lard or neutral oil over medium-high heat. Add diced onion, red bell pepper, and roasted green chile. Sauté until the onion is translucent, about 5 minutes.
Build Flavor: Add minced garlic and cook for another 2 minutes until fragrant. Stir in the tomato paste and cook for 1 minute.
Simmer: Add the soaked beans, smoked bratwurst pieces, Mexican dark beer, and 4 cups of water. Stir well.
Cook Low and Slow: Bring the mixture to a simmer, cover, and cook for about 4 hours, stirring occasionally, until the beans are tender and the flavors have melded.
Serve: Ladle the beans into bowls, making sure each bowl has plenty of smoky sausage. Serve warm.
