"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

17th Street Tangy Pit Beans Recipe

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This recipe for 17th Street Tangy Pit Beans, by , is from Kitchen Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Monday, October 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 T. yellow mustard
3 cups ketchup
1 cup diced onions
1 green or red bell pepper, seeded and diced
1 1/2 cups packed brown sugar
1/2 cup honey
1 to 1 1/2 T. Magic Dust (see recipe in this book)
28-ounce can pork and beans
16 to 19 ounce can large red kidney beans, drained and rinsed
15 1/2-ounce can chili flavored beans
15 1/2-ounce can large lima beans
15 1/2-ounce can of a fifth bean of your choice, drained and rinsed
4 -5 pieces of bacon

Directions:
Directions:
Preheat the oven to 350. Mix together the mustard, ketchup, Magic Dust, onion, pepper, brown sugar and honey in a large bowl. Add the beans, stirring just enough to distribute the mixture. Do not overstir. Pour into a 13 x 19 inch baking dish. Lay the bacon strips across the top. Cover with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes or until bubbly.

Number Of Servings:
Number Of Servings:
10-15 servings
Personal Notes:
Personal Notes:
These beans reheat well and will keep in the refrigerator for up to 1 week. They may also be frozen for up to 1 month.

 

 

 

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