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.

Course Side

Cuisine American

Keyword baked beans

Prep Time 10

Cook Time 1 15

Total Time 1 25

Servings

Calories 254kcal

Author Mike

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.

Nutrition