Category

Beans

In Beans, Side Dishes

Five Spice Bacon Baked Beans

Five Spice Bacon Baked Beans

Yield: 18 each side portions

Ingredients:

Directions:

  1. In an 8-quart stock pot, over medium heat render and brown the bacon.
  2. Add the diced onion to the rendered bacon and cook for 3-4 minutes until lightly browned and cooked.
  3. Add the five-spice powder and cook for 30-60 seconds until fragrant.
  4. Empty the Reser’s Smokehouse BBQ Beans to the pot and heat over medium heat until heated.
  5. Serve 8 oz of heated beans in small cast iron dish and garnish with extra-cooked bacon.
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In Beans, Side Dishes

K-BBQ Beans

K-BBQ Beans

Yield: 20 each 8 oz side dish servings

Ingredients:

  • 8 lbs Reser’s® Smokehouse BBQ Beans (71117.14172)
  • ¼ cup Gochujang (Korean red chili paste)
  • 2 Tbsp Ginger, peeled and finely grated
  • 1 Tbsp Soy sauce
  • 1 cup Brown sugar
  • 1/3rd cup Water
  • 3 lbs Pork belly, cut into 1 1/2-inch cubes

Directions:

  1. Heat the oven to 350°F.
  2. For the pork belly, whisk together the gochujang, ginger, soy, brown sugar, and water.
  3. In a 2-inch ½ pan, coat the pork belly with the gochujang glaze. Cover the pan with foil and braise for 2 hours.
  4. After 2 hours, remove the foil and continue cooking to glaze and brown the pork, 45-55 minutes.
  5. Keep pork warm and remove ½ cup braising liquid, removing excess fat.
  6. Heat the Reser’s Smokehouse BBQ Beans in a medium-sized pot to heat through, add half of the pork and ½ cup of the braising liquid, and keep warm.
  7. Keep the remaining pork warm until ready to serve.
  8. Fill a gratin dish with 7 oz of the K-BBQ beans and garnish with 1 oz sliced gochujang glazed pork belly.
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In Beans, Other Products

Maple Bacon Bourbon BBQ Beans

Maple Bacon Bourbon BBQ Beans

Yield: 30 each 5 oz servings

Ingredients:

Directions:

  1. In a large stockpot, render the bacon on medium heat until crispy and remove it to a plate.
  2. Cook onions in the rendered bacon fat until softened and lightly browned.
  3. Add tomato paste and cook to thicken and brown slightly.
  4. Add bourbon and maple syrup to glaze and bring to boil.
  5. Place Reser’s American Harvest BBQ Bean Medley and rendered bacon in the pot.
  6. Heat over medium heat, stirring regularly to keep from scorching until the beans are heated through, 15-20 minutes.
  7. Place heated beans in steamtable or serve immediately.
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In Beans, Side Dishes

Baked Beans with Smoked Turkey and Sausage

Baked Beans with Smoked Turkey and Sausage

Yield: 30 Bowls

Ingredients:

Directions:

  1. Empty Reser’s American Harvest BBQ Bean Medley into a large pot.
  2. Reheat on medium heat, until hot, stirring occasionally to prevent scorching.
  3. Place turkey and sausage slices in separate containers, and add 2-3 Tbsp water.
  4. Cover each container and place in a warm oven to reheat.
  5. Portion out 4 oz of baked beans in each bowl, and top with 1 oz shredded turkey and 1 oz sliced sausage.
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In Beans, Side Dishes

Tex-Mex Smokehouse Beans

Tex-Mex Smokehouse Beans

Yield: 24 each 6 oz side dishes

Ingredients:

Pickled Red Onions

  • 4 cups Red onion, julienned
  • 1 ½ cups Apple cider vinegar
  • ½ cup Water
  • 2 tsp Kosher salt
  • ¼ cup Sugar

BBQ Bean Base

Directions:

  1. For Pickled Red Onions, place julienned red onions in a heatproof container.
  2. In a small saucepan, bring the vinegar, water, salt, and sugar to a boil.
  3. Pour vinegar brine over the onions and stir to combine.
  4. Cover and let cool to room temperature.
  5. Refrigerate for 8-10 hours until ready to use.
  6. For BBQ Bean Base, combine Reser’s Smokehouse BBQ Beans, ancho chili powder, diced ham, and red peppers in an 8-quart pot.
  7. Heat over medium heat until heated through.
  8. Place into a steam table pan and cover.
  9. To serve, place 6 oz of the BBQ beans in a bowl and top with pickled red onions.
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