"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

17th Street's Tangy Pit Beans Recipe

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This recipe for 17th Street's Tangy Pit Beans, by , is from It's about Thyme!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Charles Lee
Added: Monday, July 4, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 Tbls prepared yellow mustard, (such as French)
3 cups ketchup ( such as Heinz)
1 cup diced onion
1 green or red bell pepper seeded and diced
1 1/2 cups packed brown sugar
1/2 cup honey
1 to 1/12 Tbls Magic Dust, (see recipe in misc. category)
1 28 oz can pork and beans, ( such as Campbells or Bush's)
1 19 oz can of large red kindey beans, drained and rinsed
1 15 1/2 oz can chili beans
1 15 1/2 oz can large butter beans
1 15 1/2 oz can of another type of beans, washed and drained, your choice
4 or 5 slices of bacon

Directions:
Directions:
Preheat oven to 350
Mix the mustard, ketchup,onion, bell pepper, brown sugar, honey and Magic Dust together in a large bowl. Be sure to work out all the lumps of brown sugar.
Add the beans, stirring gently with clean hands or a big spoon, just enouogh to evenly distribute the mixture. Do not over mix, this will cause the skins of the beans to burst and the consistency will become mushy.
Pour into a 13 X9 inch dish. Lay the bacon strips over the top. Cover with foil and bake for 45 minutes. Remove foil and bake an additionsl 15 minutes or until bubbly. These may be kept in the refrigerator for a week, or frozen for up to a month.

Number Of Servings:
Number Of Servings:
10 to 15
Preparation Time:
Preparation Time:
30 Mintues
Personal Notes:
Personal Notes:
Zest Factor: Mild

 

 

 

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