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.
These 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
- 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.