Pit Smoked Beans
Chef Michael LeMaster, Sonny Brian's, Dallas, TX
Adapted by StarChefs


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.



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