Ccq Pit Beans Recipes

MIZITHRA-ARNI SKOPELOS

Mizithra-Arni Skopelos image

Provided by Cat Cora

Time 2h30m

Yield 6 servings

Number Of Ingredients 10

Ingredients

2 pounds small rustic bread, unsliced
2 tablespoons extra virgin olive oil, plus 4 tablespoons
2 onions, minced
2 garlic cloves minced
4 plum tomatoes, chopped
1 1/2 pounds lamb sirloin, diced
1/2 teaspoon chile flakes, crushed
2 sprigs fresh oregano, chopped
Salt and freshly ground pepper
1 cup mizithra, grated

Steps:

Preheat oven to 400 degrees F. Cut bread in half lengthwise and scoop out a cavity in both halves, being careful not to rip bread or leave too thin a crust. It should be 3/4-inch thick. On medium heat, in 2 tablespoons olive oil, saute the onions until translucent, add in the garlic and tomato. Cook for 3 to 4 minutes and set aside and let cool. In a bowl, toss together the lamb, chili flake, oregano, salt and pepper. Add in the onions, garlic, and tomatoes. Blend well. Brush insides of the bread with remaining 4 tablespoons olive oil and sprinkle with grated cheese. Fill bottom half of bread cavity with the meat and carefully place top half over it, securing tightly. Wrap with aluminum foil and bake for 1 1/2 to 2 hours. Slice crosswise and serve warm.

MIKE MILLS' TANGY PIT BEANS

Mike Mills' Tangy Pit Beans image

Adapted from _Peace, Love and Barbecue_ by Mike Mills, as posted in Andrea Lynn's "Serious Heat" column at Serious Eats.

Provided by DrGaellon

Categories Beans

Time 1h5m

Yield 10-12 serving(s)

Number Of Ingredients 20

Ingredients

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) can large butter beans, rinsed
1 (15 1/2 ounce) can navy beans or 1 (15 1/2 ounce) can great northern beans, rinsed
1/4 cup pulled pork or 2 -3 cooked pork ribs

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.

Nutrition Facts : Calories 510.6, Fat 4.2, SaturatedFat 1.2, Cholesterol 8.4, Sodium 1545.4, Carbohydrate 107.6, Fiber 16.6, Sugar 49.9, Protein 17.9

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