17th Street Tangy Pit Beans
Karen Seavers
17th Street BBQ’s world famous baked beans
ingredients
Tangy Pit Beans- 2 Tbs prepared yellow mustard
- 3 cups ketchup
- 1/2 cup sorghum or honey
- 1 cup diced onion
- 1 red or green bell pepper seeded & diced
- 1 1/2 cups packed brown sugar
- 1 1/2 Tbs Magic Dust*
- 4-5 slices bacon or meat from a few ribs or some BBQ pork
- 1 can (28 oz) pork & beans
- 1 can (19 oz) large red kidney beans, rinsed and drained
- 1 can (15 1/2 oz) chili beans
- 1 can (15 1/2 oz) butter beans, drained and rinsed
- 1 can (15 1/2 oz) 5th bean of your choice drained and rinsed
- Mix together:
- 1/4 cup paprika
- 1/8 cup kosher salt, finely ground
- 1/8 cup sugar
- 1 Tbs mustard powder
- 1/8 cup chili powder
- 1/2 cup ground cumin
- 2 Tbs ground black pepper
- 1/8 cup granulated garlic
- 1 Tbs cayenne pepper
- Mix together. Store in glass jar. Keeps up to one year. Is also great to sprinkle on your BBQ pork and ribs before serving.
directions
- 1
Preheat oven to 350 degrees.
- 2
Mix together all but beans, stir well. Add beans and stir gently to mix well. Pour into 9x13 pan. Lay meat selection on top. Cover with foil and bake 45 minutes. Remove foil and bake 15 minutes more. Keeps in refrigerator one week or in freezer one month.
Source: Karen Seavers
Pin luscious recipe photos to Pinterest from our featured collections or your own. Try it, it's addictive!
reviews