Preheat oven 400Fahrenheit. In an oven safe Dutch oven crisp the bacon and set aside.
Take the meat off the bone of the grilled baby back ribs, and chop up. Set 1 pound of grilled ribs, bone in, aside.
Chop the hatch pepper up with the shallots. Saut in the bacon drippings. When the shallots are incandescent add the chopped rib meat. Saut 8 minutes.
Add a quart of the beans, with the juices, to the shallot rib meat mixture. Reserve 1 cup of the meat. Let the beans cook down 20 minutes and add the remainder of the meat.
Stir till it's bubbly. Add the remainder of the beans. Chop the bacon sprinkle on top. Put in the oven.
Bake 15 minutes, then add the pound of ribs to the oven wrapped in aluminum foil, finish with the beans 20 minutes. Allow to rest 10 minutes. Serve, I hope you enjoy!!
