canned cannellini beans, 1200g (3 cans)
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smoky barbeque sauce, 260g
onion, 150g
chicken stock, 140g
apple juice, 140g
bacon, 130g
chopped brisket, pork, leftover bbq meat, 120g
dark brown sugar, 100g
apple cider vinegar, 80g
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carolina dirt rub, 60g
dijon mustard, 50g
worcestershire sauce, 40g
garlic, 30g
serrano pepper, 13g
fresh thyme, 4g
Chop bacon into medium dice add to a large pot and very slowly cook until the fat melts off
Small dice the onion and mince the garlic and add to the pot, stir often and cook until clear, take care and do not burn garlic
Fine dice the serrano pepper and add to the pot and cook slightly just to sweat
Take butchers string and tie around the fresh thyme so the stems can be removed after cooking and add to the pot
Add all the remaining ingredients except for the chopped meat and beans then reduce by half until the mix coats a spoon
TIP make sure when the liquid is added you stir and clean the bottom of the pot to prevent sticking and burning
Keep the mixture moving, stirring often
Last add the beans and chopped meat, stir and simmer for about 20- 30 minutes
Be careful not to break up the beans, you want them whole and not mashed up, make sure the heat is at a low simmer
