Sunday, July 3, 2011


"Beans, beans the musical fruit,
the more you eat, the more you....."

Well, you get the idea. Seriously, today is National Baked Beans Day!

Whether tinned or homemade, the simple bean is the staple of millions the world over and nothing more so than baked beans. So, in preparation for Independence Day here in America, I present you with :

17th Street's Tangy Pit Beans

From Peace, Love, and Barbecue by Mike Mills and Amy Tunnicliffe Mills

2 tablespoons prepared yellow mustard
3 cups ketchup
1 cup diced onion
1 green or red bell pepper, seeded and diced
1 1/2 cups packed brown sugar
1/2 cup sorghum or honey
1 to 1 1/2 tablespoons Magic Dust
1 large can (28 oz. or 794g.) pork and beans
1 can (19 oz. or 538g.) large red kidney beans, drained and rinsed
1 can (15 1/2 oz. or 439 g.) large butter beans, drained and rinsed
1 can 15 1/2 oz. or 439 g.) chili beans, drained and rinsed
1 can 15 1/2 oz. or 439 g.) of a fifth bean, your choice, drained and rinsed
4 or 5 slices bacon or a few cooked ribs or some barbecued pulled pork

Preheat oven to 350°F (177°C)

Mix the mustard, ketchup, onion, bell pepper, brown sugar, sorghum or honey, and Magic Dust together in a large bowl. Be sure to work out all of the lumps of brown sugar. 

Add the beans, stirring gently with clean hands or a big spoon, just enough to evenly distribute the mixture. Overmixing will cause the skins of the beans to burst and the consistency will become mushy, more like refried beans, which you don't want.

Pour into a 13x9-inch (33x23-cm) baking dish. Lay the bacon strips, ribs or pork across the top. Cover with aluminum foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes or until bubbly.

These beans reheat well. Will keep in the refrigerator for up to 1 week. May also be frozen for up to 1 month.

For more Beany goodness go to The Meatwave.

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