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17th Street Tangy Pit Beans Recipe

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This recipe for 17th Street Tangy Pit Beans is from The Roosevelt Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 Tbsp. Yellow mustard
3 c. ketchup
1 c. diced onion
1 green or red bell pepper, seeded and diced
1 1/2 c. brown sugar
1/2 c. honey or sorghum
1 1/2 Tbsp. Magic Dust (see Magic Dust recipe)
1 large (28 oz.) can pork and beans
1 (19 oz.) can large red kidney beans, drained and rinsed
1 (15 1/2 oz.) can chili beans
1 (15 1/2 oz.) can large butter beans, drained and rinsed
1 (15 1/2 oz.) can any bean of your choice, drained and rinsed
5 slices bacon or few cooked ribs or some pulled pork
Directions:
Directions:
Mix mustard, ketchup, onion, bell pepper, brown sugar, honey or sorghum and Magic Dust in a large bowl. Be sure to work out lumps of brown sugar. Add the beans, stirring gently, just enough to distribute the mixture. Do not overwork.

Pour into a 9x13 baking pan. Lay the bacon strips, ribs or pulled pork across top. Cover with foil and bake at 350º for 45 minutes. Remove the foil and bake for additional 15 minutes or until bubbly.

These beans reheat well. Will keep in fridge up to one week. May also be frozen up to a month.
Number Of Servings:
Number Of Servings:
10-15
Personal Notes:
Personal Notes:
I usually sauté chopped bacon first and add into mixture instead of whole slices.
If you have pulled pork that tastes best!

 

 

 

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