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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.
The Perfect BBQ Side Dish
These tangy pit beans were the perfect side for my smoked habanero meatloaf and cedar planked creamy mashed potato dinner. People will think that they are the same-ole same-ole baked beans. But they’ll realize otherwise with that first bite.
You can also cook these beans in a large Dutch oven.
If you’re in a hurry but still want great BBQ beans, try my quick fix version.
Tangy Pit Beans
Ingredients
- 2 tablespoons prepared yellow mustard
- 3 cups ketchup
- 1 cup sweet onion diced
- 1 medium green bell pepper chopped
- 1 ½ cups brown sugar
- ½ cup honey
- 1 ½ tablespoons your favorite BBQ rub I used our Memphis Rib Rub
- 2 15 ounce pork and beans
- 2 15 1/2 ounce light red kidney beans rinsed, drained
- 1 15 1/2 ounce chili beans
- 1 15 1/2 ounce lima beans rinsed, drained
- 1 15 1/2 ounce pinto beans rinsed, drained
- 4 strips bacon
Instructions
- 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.
Notes
Nutrition
Nutritional values are approximate.
