17th Street Tangy Pit Beans Recipes

TANGY PIT BEANS

Steps:

• Preheat oven to 350 degrees. Mix ketchup, onion, bell pepper, brown sugar, sorghum or honey, mustard, and Magic Dust together in a large bowl.
• Gently stir in beans with hand or large wooden spoon until evenly distributed.
• Pour beans into a 13x9-inch baking dish. Lay strips of bacon, ribs or pork across top. Cover with aluminum foil and bake for 45 minutes. Remove foil and bake for an additional 15 minutes or until bubbly. Remove from oven and let cool for 15-30 minutes. Serve immediately or transfer to an airtight container and store in refrigerator for up to 1 week or freezer for up to 1 month.

MIKE MILLS' TANGY PIT BEANS

Steps:

• Preheat oven to 350°F.
• In a large bowl, mix together mustard, ketchup, onion, bell pepper, brown sugar, sorghum or honey and spices. Stir until smooth. Add beans and stir gently until combined, being careful not to smash the beans too much.
• Pour into a 9x13 pan. Lay bacon strips over the top, or sprinke pulled pork evenly over the top. If using ribs, remove and shred the meat, then sprinkle over the beans. Cover with foil and bake 45 minutes.
• Remove foil and bake another 15 minutes, or until bubbly. Serve hot. Keeps refrigerated up to 1 week, or frozen up to 1 month.

MAGIC (BARBECUE) DUST

Steps:

• Mix all together.
• Put in a tightly covered container -- but put some in a shaker.
• Shake on your meat and vegetables to taste.