Ingredients for braised beef & beans:

• 1/2 cup vegetable oil
• 1 quart white onion, diced 1/4″
• 7-1/2 pounds beef stew meat 1″x1″
• 1 Tbsp salt
• 1 Tbsp ground black pepper
• 1 #10 can Dr Pepper Baked Beans, drained
• 2 quarts beef broth
• 1 cup light brown sugar

Instructions for braised beef & beans:

Heat the oven to 275°F.
Saute onions in vegetable oil over medium heat until softened. Transfer to a steam table pan.
Working in batches (to not overcrowd the pan) brown the meat then transfer to the steam table pan with the onions.
Deglaze with the beef base, scraping with a spoon to release the browned bits, then add to steam table pan with the onions and beef.
Drain the baked beans and add the liquid to the beef mixture. Set the beans aside.
Cover the beef mixture with a tight fitting lid or foil, then simmer over low heat for 2 hours or until tender. Once beef is tender, add sugar, reserved beans, and stir.
Return the beef and bean mixture to the oven, uncovered, until sauce begins to thicken. This should take 10- 15 minutes.

YIELD: Approximately 40-45 servings at 1/2 cup each

Ingredients for BLAT:

• 1 slice sourdough toast or sliced baguette
• 1/2 avocado
• sprinkle of salt & pepper to taste
• 1/2 cup Dr Pepper Braised Beef & Beans (recipe above)
• 2 grape tomatoes, quartered
• drizzle of balsamic vinegar glaze
• pint of fresh parsley, chopped

Instructions for BLAT:

Toast bread.
Smash avocado, spread over toast, and season to taste with salt and black pepper.
Top avocado with approximately 1/2 cup of Dr Pepper Bean Braised Beef . Sprinkle quartered tomatoes over Dr Pepper Bean Braised Beef .
Garnish with balsamic vinegar glaze and chopped parsley.

YIELD: 1 serving