Chicago Style Tangy Pit Beans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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The time to make does not include baking time. 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. Ingredients:
2 t. msutard (such as french's) |
3 cups ketchup (i use hunt's) |
1 c. diced onion |
2 medium green or red bell pepper, diced |
1 1/2 c. brown sugar |
1/2 c. honey |
2 t. magic dust dry rub (recipe posted) |
1 (28-ounce) can pork and beans, such as campbell's |
1 (19-ounce) can red kidney beans, rinsed |
1 (15 1/2 - ounce) can large butter beans, rinsed |
1 (15 1/2 - ounce) can bush's maple baked beans or type you like |
5 uncooked thick bacon strips, a few cooked ribs, or 1/4 cup pulled pork |
Directions:
1. Preheat oven to 350 degrees F.
2. 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.
3. 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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