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

• 8 lbs tub Reser’s® Smokehouse BBQ Beans (71117.14172)
• 2 Tbsp Ancho chile powder
• 1 cup Roasted red bell pepper, diced and drained
• Smoked ham, diced small

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.