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Mike Mills' 17th Street's Tangy Pit Beans

Mike Mills' 17th Street's Tangy Pit Beans

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Publicado porAnthony Theobald
One of the very best sides for barbecue. If you have the room; cook them in your barbecue
One of the very best sides for barbecue. If you have the room; cook them in your barbecue

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Categories:Types, Recipes/Menus
Published by: Anthony Theobald on Apr 02, 2012
Direitos Autorais:Attribution Non-commercial

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05/13/2014

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Mike Mills' 17th Street's Tangy Pit Beans

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Keywords: barbecue, beans Yield: 16 servings Preparation Time: 30 minutes Cooking Time: 30-60 minutes Ingredients: 2 tbsp 3 cups 1 cup 1 med 1 1/2 cups 1/2 cup 1 1/2 tbsp 28 oz 19 oz 15 1/2 oz 15 1/2 oz 15 1/2 oz 5 strips yellow mustard ketchup onion diced green or red pepper, diced brown sugar sorghum Magic Dust can pork & beans can large red kidney beans, rinsed can chili beans can large butter beans, rinsed can of a fifth bean, your choice, rinsed uncooked bacon

Procedure: 1. Preheat the oven to 350°.In a large bowl, mix the mustard, ketchup, onion, red or green pepper, brown sugar, sorghum or honey, and Magic Dust well. Be sure to work out all of the lumps of brown sugar. Add the beans, stirring gently with clean hands or a large spatula; just enough to evenly distribute the mixture. Over mixing will cause the skins of the beans to burst and the consistency will become mushy, more like re fried beans, which you don't want. 2. Pour into a 9-inch x 12-inch pan. Lay bacon strips across the top. Cover with aluminum foil and bake at 350° for 45 minutes Remove foil and bake for an additional 15 minutes or until bubbly. 3. Reheats well. Will keep in refrigerator for up to one week. May also be frozen for up to one month.

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