Mike Mills Tangy Pit Beans Recipes

MAGIC DUST BBQ RUB

Magic Dust BBQ Rub image

Given to us by my husband's co-worker. We have yet to try it. Posting for safekeeping. If you try it, let us know how it is.....

Provided by troseOR

Categories Low Cholesterol

Time 5m

Yield 2 cups

Number Of Ingredients 9

Ingredients

1/2 cup paprika
1/4 cup kosher salt
1/4 cup sugar
2 tablespoons mustard powder
1/4 cup chili powder
1/4 cup ground cumin
2 tablespoons ground black pepper
1/4 cup granulated garlic
2 tablespoons cayenne pepper

Steps:

Mix all ingredients and store in a tightly covered container.

Nutrition Facts : Calories 413.1, Fat 13.3, SaturatedFat 1.6, Sodium 14343.2, Carbohydrate 77.7, Fiber 23.4, Sugar 34.7, Protein 15.1

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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