Tangy Pit Beans
Serves 14
Recipe By: 17th Street Bar and Grill
Published in: newspaper
2 tablespoons prepared yellow mustard
2 1/3 cup ketchup
1 cup diced onion
1 green or red bell pepper -- seeded and diced
1 1/2 cup packed brown sugar
1/2 cup sorghum or honey
1 to 1 1/2 tablespoons Magic Dust (see recipe)
1 can pork and beans (28-ounce)
1 can chili-seasoned beans (15- to 16-ounce)
1 can large red kidney beans -- drained and rinsed (16-ounce)
1 can butter beans -- drained and rinsed (15- to 16-ounce)
1 can other beans of your choice -- drained and rinsed (15- to 16- ounce)
5 slice cooked bacon or a small amount of barbecued meat (such as
pulled pork)
Preheat oven to 350 degrees. In a large bowl, mix mustard, ketchup, onion,
bell pepper, brown sugar, sorghum or honey and Magic Dust; stir until no
lumps of brown sugar remain. Fold in beans, mixing gently. Pour into a
9-by-13-inch baking dish that is at least 2 3/4 inches deep. (A shallower
dish will overflow in the oven.) Distribute meat over beans; cover with
foil. Bake 45 minutes, then remove foil and bake 15 minutes or until
bubbly. (Leftover beans reheat well and may be frozen.)
17th Street Bar and Grill
Yield: 14 cups
Magic Dust
Yield: About 1/4 cup
1 tablespoon paprika
1 1/2 teaspoons kosher salt, finely ground (see note)
1 1/2 teaspoons granulated sugar
3/4 teaspoon dry mustard (see note)
1 1/2 teaspoons chili powder
1 1/2 teaspoons ground cumin
3/4 teaspoon ground black pepper (see note)
1 1/2 teaspoon garlic powder
3/4 teaspoon ground red (cayenne) pepper
Combine all ingredients and stir well. Store in an airtight container.
Per teaspoon: 8 calories; no fat; 0.5g protein; 1.5g carbohydrate;
0.5g sugar; 0.5g fiber; 244mg sodium; 6mg calcium; 26mg potassium.
Note: Coarse kosher salt can be ground with a mortar and pestle or in
a small bowl with the back of a spoon. For a spicier mixture, double
the amounts of dry mustard and black pepper.
Exported from A Cook's Books -- Recipe management for Macintosh
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