Mike Mills Tangy Pit Beans
Dig into barbecue bliss with Mike Mills Tangy Pit Beans, a bold and flavorful side dish guaranteed to elevate any cookout. This hearty recipe combines tender pinto and kidney beans with the smoky richness of crispy bacon, sautéed onions, and green bell peppers. A sweet-and-tangy sauce made from barbecue sauce, brown sugar, apple cider vinegar, and a medley of spices—including chili powder and smoked paprika—brings a mouthwatering depth of flavor to every bite. Baked low and slow, these beans develop a luscious, caramelized texture that’s perfect for pairing with smoked brisket, grilled chicken, or burgers. Ready in just over 90 minutes, these crowd-pleasing pit beans are the ultimate sidekick to your barbecue menu.
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Recipe Information
Ingredients
- 3 cups canned pinto beans
- 3 cups canned kidney beans
- 8 slices bacon
- 1 medium yellow onion, diced
- 1 medium green bell pepper, diced
- 1 cup barbecue sauce
- 1 cup brown sugar
- 2 tablespoons apple cider vinegar
- 2 tablespoons yellow mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon kosher salt
Instructions
Preheat your oven to 325°F (165°C).
In a large skillet, cook the bacon over medium heat until it becomes crispy. Remove the bacon, crumble it, and set it aside on a paper towel-lined plate. Reserve 2 tablespoons of the bacon drippings in the skillet.
Using the same skillet with the bacon drippings, add the diced onion and green bell pepper. Sauté over medium heat until softened and translucent, about 5-7 minutes.
In a large mixing bowl, combine the pinto beans, kidney beans, barbecue sauce, brown sugar, apple cider vinegar, yellow mustard, Worcestershire sauce, chili powder, smoked paprika, black pepper, salt, and the sautéed onions and peppers. Mix thoroughly to distribute the seasonings.
Transfer the bean mixture to a large oven-safe baking dish or Dutch oven.
Sprinkle the crumbled bacon evenly across the top of the beans.
Cover the baking dish tightly with aluminum foil or a lid, and bake in the preheated oven for 1 hour.
After the first hour, remove the foil or lid and continue baking uncovered for an additional 30 minutes to allow the sauce to thicken.
Remove from the oven and let the beans rest for 10 minutes before serving.
Serve hot alongside your favorite barbecue dishes. Enjoy!
Nutrition Facts
Calories |
2742 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.3 g | 41% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 4.2 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 8145 mg | 354% | |
| Total Carbohydrate | 521.7 g | 190% | |
| Dietary Fiber | 87.1 g | 311% | |
| Total Sugars | 245.9 g | ||
| Protein | 114.5 g | 229% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 768 mg | 59% | |
| Iron | 37.4 mg | 208% | |
| Potassium | 6850 mg | 146% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
