Pit Smoked Beans

Yield: 50 servings

• One 1 pound can of Pork & Beans, Ranch Style Beans, or 1 gallon cooked navies/pintos
• ½ pound white onions, diced and sautéed until clear in bacon grease (preferably)
• ½ cup white sugar
• 1 quart Original Red Bryan's Barbecue Sauce
• 2 Tablespoons oregano
• 2 Tablespoons dry mustard
• 1/3 cup garlic, minced
• 2½ cups bell peppers, seeded and chopped
• ¼ pound meat trimmings from pit barbecue, chopped
  
  

Mix thoroughly, place in 2-inch deep steam table pan, cook in a pit for 2 hours at 225-250°F.