Tex-Mex Smokehouse Beans

Yield: 24 each 6 oz side dishes


  • 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


  1. For pickled red onions, place julienned red onions in 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 8-10 hours until ready to use.
  6. For BBQ Bean Base, in an 8-quart pot, combine Reser’s Smokehouse BBQ Beans, ancho chili powder, diced ham and red peppers.
  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 bowl and top with pickled red onions.