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Side: BBQ Beans

Source of Recipe

From "South's Best Butt's" by Matt Moore


Recipe Introduction

"Though most 'cue joints add smoked, pulled pork to their beans, Irene adds 'chipped' smoked ham instead. The recipe for Peak Brothers smoked, bone-in hams is closely guarded, so you will have to sub your own smoked ham instead — something you can easily source at most supermarkets. The trick is to finely chop the ham and follow with a good soak in the dip, which imparts flavors into each and every bite."

List of Ingredients

◦  ½ pound finely chopped smoked ham
◦  ½ cup Peak Brothers Dip
◦  4 (16.5-ounce) cans pork and beans
◦  1 cup ketchup
◦  ½ cup firmly packed light brown sugar
◦  ½ cup finely chopped Vidalia onion
◦  1 tablespoon yellow mustard


Recipe

Preheat the oven to 375° F.
Combine the ham and Peak Brothers Dip in a 2-quart baking dish; let stand 10 minutes. Stir in the pork and beans, ketchup, brown sugar, onion and mustard.

Bake in preheated oven until bubbly and warmed through, about 1 hour. Remove from oven, and let stand 10 minutes before serving.


Serves about 12




Peak Brothers Dip:

"We don't call it sauce, honey," Irene tells me, "it's just called dip." It's a mix of vinegar and ketchup, with a bit of heat."

◦  2 cups (16 ounces) white vinegar
◦  ¾ cup ketchup
◦  1 teaspoon cayenne pepper
◦  1 teaspoon kosher salt

Combine all the ingredients in a saucepan, and bring to a slow boil over medium. Allow the mixture to rumble and just reduce, about 10 minutes. Remove from heat, and serve.

Makes 2¾ cups