Photo: ©Amy mills & 17th street bar & grill
by mike mills
TA n g y
These baked beans are the most popular side dish in my restaurants. Their sweet, smoky flavor is an excellent complement to barbecue. each type of bean has a different texture, so the different varieties used in this recipe make these beans a bit more interesting. At 17th street and memphis championship barbecue, i use pulled pork instead of bacon to achieve a bit of a smoky taste. you could also bake them with a few already-smoked ribs. Just take four or five already-smoked rib bones, with the meat still attached, and lay them across the top of the beans. or you can push them down into the beans so they’re covered. After baking, pull the meat off the bones, discard the bones, and gently mix the meat back into the beans.
INGrEDIENtS Serves 10 - 15 2 tablespoons French’s yellow mustard 3 cups hunt’s ketchup 1 cup diced onion 1 small to medium green or red pepper, diced 1 1/2 cups brown sugar 1/2 cup sorghum or honey 1 to 1 1/2 tablespoons 17th street magic Dust®
1 large can (28 ounces) pork and beans (such as campbell’s or showboat)
Preheat the oven to 350 degrees.
in a large bowl, mix the mustard, ketchup, onion, red or green pepper, brown sugar, sorghum or honey, and magic Dust well. be sure to work out all of the lumps of brown sugar. Add the beans, stirring gently with clean hands or a large spatula; just enough to evenly distribute the mixture. over mixing will cause the skins of the beans to burst and the consistency will become mushy, more like refried beans, which you don’t want.
Pour into a 9 x 13-inch pan. lay bacon strips across the top. cover with aluminum foil and bake for 45 minutes. remove foil and bake for an additional 15 minutes or until bubbly.
1 can (19 ounces) large red kidney beans, rinsed
1 can (15 1/2 ounces) chili beans (such as bush’s chili starter)
1 can (15 1/2 ounces) large butter beans, rinsed
1 can (15 1/2 ounces) of a fifth bean, your choice, rinsed
4-5 uncooked bacon strips or a few cooked ribs or some pulled or chopped pork
© 2011 mike mills & Amy mills. Adapted from Peace, Love, and Barbecue (rodale) and reprinted with permission from rodale.
Mike Mills, affectionately known as “The Legend,” in the world of barbecue, presides over the pits at his seven nationally acclaimed barbecue restaurants — four 17th Street Bar & Grill restaurants in Southern Illinois and three Memphis Championship Barbecue restaurants in Las Vegas. Mike is also a partner in Blue Smoke restaurant in New York City. He is the author of Peac , Lov , and Barbecue, was honored with the Pioneer of Barbecue award at the Jack Daniel’s World Invitational Barbecue Cooking Contest and inducted into the Barbecue Hall of Fame.
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