Prep 5 mins
Cook 1 hr
Adapted from _Peace, Love and Barbecue_ by Mike Mills, as posted in Andrea Lynn's "Serious Heat" column at Serious Eats.
- 2 tablespoons prepared yellow mustard (such as French's)
- 3 cups ketchup
- 1 cup diced onion
- 1 medium green bell peppers or 1 medium red bell pepper, diced
- 1 1⁄2 cups brown sugar
- 1⁄2 cup sorghum or 1⁄2 cup honey
- 1⁄2 teaspoon paprika
- 3⁄8 teaspoon table salt
- 3⁄8 teaspoon granulated sugar
- 1⁄4 teaspoon mustard powder
- 3⁄8 teaspoon chili powder
- 3⁄8 teaspoon ground cumin
- 1⁄4 teaspoon fresh ground black pepper
- 3⁄8 teaspoon granulated garlic
- 1⁄8 teaspoon cayenne pepper (to taste)
- 1 (28 ounce) can pork and beans, such as Campbell's
- 1 (19 ounce) can red kidney beans, rinsed
- 1 (15 1/2 ounce) canlarge butter beans, rinsed
- 1 (15 1/2 ounce) can navy beans or 1 (15 1/2 ounce) can great northern beans, rinsed
- 4 -5 slices raw bacon or 1⁄4 cup pulled pork or 2 -3 cooked pork ribs
- 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.
Loved the spice in the sauce. I only made half a recipe but it was so good. Served with Grilled Sam-Burgers.
Excellent does appropriately describe these beans. Well worth the effort to make them. Also I can attest that his book... "Peace, Love, and Barbecue"... is well worth buying! In addition to fantastic recipes, there is such a colorful assemblage of BBQ lore that is contained in the book. There is a slightly simpler baked beans recipe his SIL uses that is easy to put together and also is 5-STAR IMO (uses his Magic Dust, too). MM gives clone recipes for several NOTED regional styles of family-secret BBQ sauces. He has HIS amazing "crunchy cole slaw" in the book that keeps well and remains crunchy... I used some remnants of it to make a variation of one of my favorite sandwiches... the Reuben... only since I did not use AGED kraut, I dubbed it... The YOUNG Reuben! So good.
Excellent. A fantastic side dish with anything smoked or BBQ. Very flexible recipe, the more types of beans the merrier. Make sure you increase the "sauce" in relation to the volume of beans used.