Tangy Pit Beans

After I finish writing this post I will curl up in front of a big bowl of these tangy pit beans and go to town on them. I love baked beans, and this is a very, very good variation on the theme. They are not boring. They have just the right amount of tang. And since this recipe makes a big batch, it’s a great dish to take to a pitch-in or family picnic.
Tangy Pit BeansThese tangy pit beans were the perfect side for my smoked habanero meatloaf and cedar planked creamy mashed potato dinner.

If you’re in a hurry but still want great BBQ beans, try my quick fix version.

Tangy Pit Beans

Course Side
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 12 -14 servings
Author Mike


  • 2 tablespoons prepared yellow mustard
  • 3 cups ketchup
  • 1 cup diced sweet onion
  • 1 medium green bell pepper chopped
  • 1 1/2 cups brown sugar
  • 1/2 cup honey
  • 1 1/2 tablespoons BBQ rub I used our Memphis Rib Rub
  • 2 15 ounce cans pork and beans
  • 2 15 1/2 ounce cans red kidney beans, rinsed, drained
  • 1 15 1/2 ounce can chili beans
  • 1 15 1/2 ounce can large butter beans, rinsed, drained
  • 1 15 1/2 ounce can pinto beans, rinsed, drained
  • 4-5 strips of bacon


  • Preheat oven to 350 F. You can also make these beans on your smoker at 250 F, but you'll have to increase the cook time to 3 hours.
  • Whisk together the mustard and ketchup in a large bowl.
  • Stir in the onion, pepper, sugar, honey, and rub.
  • Add the beans, and slowly and gently fold in to mix well.
  • Pour mixture into a deep 9" x 13" baking ban.
  • Add bacon to top of beans and cover with foil.
  • Bake for 45 minutes.
  • Remove foil and bake another 15 minutes.
  • Let rest 15 minutes before serving.

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