Chicago Style Tangy Pit Beans
From shandy 14 years ago
- 20 to make
- Serves 12
The time to make does not include baking time. Also, this recipe uses 2 tablespoons of the magic dust dry rub and the recipe is posted. These beans are beyond KILLER! The thick slices of bacon cook on top and baked open lid in the last 15 minutes. Read more Take the pot of beans out and use kitchen shears to cut your bacon into 1/2" pieces then stir everything together. Drool WORTHY! Do not be afraid to experiment with different flavors of beans. See less
Ingredients
- 2 T. mustard (such as French's) shopping list
- 3 cups ketchup (I use Hunt's) shopping list
- 1 c. diced onion shopping list
- 2 medium green or red bell pepper, diced shopping list
- 1 1/2 c. brown sugar shopping list
- 1/2 c. honey shopping list
- 2 T. Magic Dust dry rub (recipe posted) shopping list
- 1 (28-ounce) can pork and beans, such as Campbell's shopping list
- 1 (19-ounce) can red kidney beans, rinsed shopping list
- 1 (15 1/2 - ounce) can large butter beans, rinsed shopping list
- 1 (15 1/2 - ounce) can Bush's Maple baked beans or type you like shopping list
- 5 uncooked thick bacon strips, a few cooked ribs, OR 1/4 cup pulled pork shopping list
How to make it
- Preheat oven to 350 degrees F.
- In a large bowl or in a dutch oven, mix the mustard, ketchup, onion, bell pepper, brown sugar, honey and Magic Dust dry rub well, stirring until mixture is smooth. Add the beans, stirring gently with a large spatula just enough to evenly distribute the mixture without overmixing the beans into a mushy consistency.
- If not already in a Dutch oven pot, pour bean mixture in one now OR use a 9 x 13 baking dish. Lay bacon strips, or sprinkle rib or pulled pork meat across the top. Cover with foil, or lid, and bake for 45 minutes. Remove foil, or lid, and bake an additional 15 minutes, or until bubbly. Take out of oven and use kitchen shears to cut bacon on top into 1/2 " pieces. Stir everything together and serve.
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