Mike Mills' Tangy Pit Beans Recipe

Name: Mike Mills' Tangy Pit Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; Magic Dust; 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); Beans; 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 (15 1/2 ounce) can great northern beans, rinsed; 4 -5 1/4 cup pulled pork or 2 -3 cooked pork ribs

Servings: persons

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
Magic Dust
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)
Beans
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 (15 1/2 ounce) can great northern beans, rinsed
4 -5 1/4 cup pulled pork or 2 -3 cooked pork ribs

1
Preheat oven to 350u00b0F.
2
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.
3
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.
4
Remove foil and bake another 15 minutes, or until bubbly. Serve hot. Keeps refrigerated up to 1 week, or frozen up to 1 month.

1145

kcal

Calories

Fat

176

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 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, and more.

Yes, Mike Mills' Tangy Pit Beans falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mike Mills' Tangy Pit Beans

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