Keep Your Eye On Your Fly

Tangy Baked Beans

This recipe is for Tangy Pit Beans from the 17th Street Bar & Grill in Murphysboro, IL. These beans have a unique combination of sweet and southwest spice that is amazingly good.

Ingredients

2tbsp prepared yellow mustard
2¾cups ketchup
1 oniondiced
1 green or red bell pepperdiced
1½cups brown sugarpacked
½cups honey
1½tbsp magic dust(see below)
128 oz can baked beans
115 or 16 oz can chili seasoned beans(not drained)
115 or 16 oz can red kidney beans(not drained)
115 or 16 oz can butter beans(not drained)
115 or 16 oz can other beans – your choice – I use pinto beans(not drained)
5slices cooked bacon(or small amount of barbecued pork)

Magic dust

1tbsp paprika
1½teaspoon salt
1½teaspoon sugar
¾teaspoon mustard
1½teaspoon chili powder
1½teaspoon ground cumin
1½teaspoon garlic powder
¾teaspoon 3/4 teaspoon ground cayenne pepper
¾teaspoon ground black pepper

Instructions

Preheat oven to 350. In a large bowl, mix mustard, ketchup, onion, bell pepper, brown sugar, honey, and Magic Dust. Stir until there are no lumps. Fold in the beans, mixing gently. Pour into a 9″ x 13″ pan that is at least 2-3/4″ deep so the beans don’t boil over. Distribute the bacon or meat over the top. Cover with foil. Bake for one hour, then remove foil. Bake for another 15 to 30 minutes until the beans are bubbling.