Tex-Mex Smokehouse Beans

Pickled Red Onions
- 4 cup Red onion, julienned
- 1 ½ cup Apple cider vinegar
- ½ cup Water
- 2 tsp Kosher salt
- ¼ cup Sugar
BBQ Bean Base
- 8 lb. tub Reser’s Smokehouse BBQ Beans (71117.14172)
- 2 Tbsp Ancho chile powder
- Smoked ham, diced small
- 1 cup Roasted red bell pepper, diced and drained

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