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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