Tangy Pit Beans Recipes

MIKE MILLS' TANGY PIT BEANS

Mike Mills' Tangy Pit Beans image

Adapted from _Peace, Love and Barbecue_ by Mike Mills, as posted in Andrea Lynn's "Serious Heat" column at Serious Eats.

Provided by DrGaellon

Categories Beans

Time 1h5m

Yield 10-12 serving(s)

Number Of Ingredients 20

Ingredients

2 tablespoons prepared yellow mustard (such as French's)
3 cups ketchup
1 cup diced onion
1 medium green bell peppers or 1 medium red bell pepper, diced
1 1/2 cups brown sugar
1/2 cup sorghum or 1/2 cup honey
1/2 teaspoon paprika
3/8 teaspoon table salt
3/8 teaspoon granulated sugar
1/4 teaspoon mustard powder
3/8 teaspoon chili powder
3/8 teaspoon ground cumin
1/4 teaspoon fresh ground black pepper
3/8 teaspoon granulated garlic
1/8 teaspoon cayenne pepper (to taste)
1 (28 ounce) can pork and beans, such as Campbell's
1 (19 ounce) can red kidney beans, rinsed
1 (15 1/2 ounce) can large butter beans, rinsed
1 (15 1/2 ounce) can navy beans or 1 (15 1/2 ounce) can great northern beans, rinsed
1/4 cup pulled pork or 2 -3 cooked pork ribs

Steps:

Preheat oven to 350°F.
In a large bowl, mix together mustard, ketchup, onion, bell pepper, brown sugar, sorghum or honey and spices. Stir until smooth. Add beans and stir gently until combined, being careful not to smash the beans too much.
Pour into a 9x13 pan. Lay bacon strips over the top, or sprinke pulled pork evenly over the top. If using ribs, remove and shred the meat, then sprinkle over the beans. Cover with foil and bake 45 minutes.
Remove foil and bake another 15 minutes, or until bubbly. Serve hot. Keeps refrigerated up to 1 week, or frozen up to 1 month.

Nutrition Facts : Calories 510.6, Fat 4.2, SaturatedFat 1.2, Cholesterol 8.4, Sodium 1545.4, Carbohydrate 107.6, Fiber 16.6, Sugar 49.9, Protein 17.9

TANGY PIT BEANS

Tangy Pit Beans image

Sweet and tangy, these are everything you want barbecue beans to mean and more.

Provided by Joshua Bousel

Categories Sides

Time 1h15m

Number Of Ingredients 13

Ingredients

3 cups ketchup
1 cup diced onion
1 green or red bell pepper, seeded and diced
1 1/2 cups packed brown sugar
1/2 cup sorghum or honey
2 tablespoons prepared yellow mustard
1 to 1 1/2 tablespoons Magic Dust
1 large can (28 oz.) pork and beans
1 can (19 oz.) large red kidney beans, drained and rinsed
1 can (15 1/2 oz.) chili beans
1 can (15 1/2 oz.) large butter beans, drained and rinsed
1 can (15 1/2 oz.) of great northern beans, drained and rinsed
4 or 5 slices bacon or a few cooked ribs or some barbecued pulled pork

Steps:

Preheat oven to 350 degrees. Mix ketchup, onion, bell pepper, brown sugar, sorghum or honey, mustard, and Magic Dust together in a large bowl.
Gently stir in beans with hand or large wooden spoon until evenly distributed.
Pour beans into a 13x9-inch baking dish. Lay strips of bacon, ribs or pork across top. Cover with aluminum foil and bake for 45 minutes. Remove foil and bake for an additional 15 minutes or until bubbly. Remove from oven and let cool for 15-30 minutes. Serve immediately or transfer to an airtight container and store in refrigerator for up to 1 week or freezer for up to 1 month.

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