Smoky, Hearty, Fire-Led Pit Beans

BUILD THE FIRE

Light the Kadai and establish a steady bed of hot coals. You will cook the sausage first, then move to a gentler heat for the beans.

COOK THE SAUSAGE

Lightly oil the sausages and place them over the fire. Cook for 10–15 minutes, turning regularly, until browned and lightly charred. Remove from the heat, leave to rest briefly, then slice into bite-sized pieces.

START THE SKILLET

Place your Kadai Skillet over medium heat. Add a small drizzle of oil, then add the sliced onion and cook gently until softened and lightly caramelised. Add the crushed garlic and cook briefly until fragrant.

BUILD THE BASE

Stir in the tomato paste and cook for 1–2 minutes to deepen the flavour. Add the beans, beef stock, Worcestershire sauce, apple cider vinegar, brown sugar, smoked paprika and black pepper. Stir well to combine.

ADD THE SAUSAGE

Add the sliced sausage into the skillet along with any resting juices. If using, add the brisket at this stage too.

SLOW COOK

Move the skillet to a gentler heat zone and cook for 45–60 minutes. Stir occasionally, allowing the beans to thicken, reduce slightly and develop deeper flavour. A little caramelisation around the edges of the skillet is exactly what you want.

ADJUST AND FINISH

Taste and adjust as needed. Add more vinegar for sharpness, more sugar for balance, and extra seasoning if required. Cook a little longer if you want a thicker consistency.

SERVE

Serve straight from the skillet, finish with extra sliced sausage on top and a little chopped parsley if you like. It works beautifully alongside other BBQ dishes or as a hearty plate in its own right.