Cooking this Weekend? Try Ed Mitchell’s Carolina-Style Baked Beans

Cooking this Weekend? Try Ed Mitchell’s Carolina-Style Baked Beans

The Southern “Pitmaster” shares secrets to some of his famous foods.

Published July 1, 2011

The Fourth of July weekend is here. Firing up the grill can be fun, but it’s the side dishes that make a bbq meal complete. Baked beans can be the perfect addition to your summer spread. North Carolina’s head chef Ed Mitchell, also known as “The Pitmaster,” gives BET.com the breakdown on how to make the summer dish.

 

 

Total Time: 1 hr 40 min

Prep: 25 min

Cook: 1 hr 15 min

Yield: 10 to 12 servings

Level: Easy

 

Ingredients

 

1/2 pound bacon, minced

1 onion, diced

3 tablespoons minced garlic

2 tablespoons freshly minced ginger or 1 teaspoon ground ginger

1 green pepper, diced

1 teaspoon dry mustard

2 (16-ounce) cans kidney beans, undrained

1 (16-ounce) can pinto beans, undrained

1 (16-ounce) can black beans, undrained

1 cup Ed's BBQ Sauce (below)

1/4 cup molasses

1/2 cup brown sugar

1 bottle beer

Salt and freshly ground black pepper

 

Directions

In a large saute pan, cook bacon over medium-low heat for 5 to 7 minutes. Add onions, garlic, ginger, and peppers and cook until soft. Add dry mustard and stir for 1 to 2 minutes. Add the beans, BBQ sauce (recipe below), molasses, brown sugar, and beans. Stir and simmer on stove for 2 hours (or bake at 350 degrees F for 1 hour). Season with salt and pepper, to taste, and serve.

 

Ed's North Carolina Western BBQ Sauce

 

2 cups apple cider vinegar

1/2 cup honey

1/2 cup tomato paste

1/2 cup light corn syrup

4 ounces liquid smoke

1 tablespoon kosher salt

1 teaspoon freshly ground black pepper

1/2 teaspoon ground white pepper

1 teaspoon garlic powder

1/8 teaspoon oregano

1/8 teaspoon ground cloves

Pinch of ground cinnamon

 

Mix together in a container to pour over chopped barbecue to taste.

 

Enjoy!

 

For more stories like these, follow me on twitter @DaniWrightTV

 

(Photo: Tammy Ljunblad/Landov)

 


Written by Danielle Wright

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