Photo by Andrea Behrends

Food Culture of the South

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4 servings

    Husk barbecue sauce
  • 1 cup pork stock or dark chicken stock
  • 5 cups apple cider vinegar
  • 5 tablespoons Husk BBQ Rub (recipe follows)
  • ½ cups ketchup,1 lemon, halved
  • cup light brown sugar
  • Husk barbecue rub
  • 1 cup smoked paprika
  • ½ cup light brown sugar
  • cup kosher salt
  • 3 tablespoons garlic powder
  • tablespoons onion powder
  • tablespoons ground black pepper
  • tablespoon chili powder
  • Butter beans
  • 5 cups fresh butter beans or lima beans
  • cups preserved tomato
  • ½ cups Husk barbecue sauce
  • tablespoons Husk barbecue Rub

Husk barbecue sauce:

Combine all ingredients in a large stainless steel sauce pan and bring to a simmer over medium-high heat. Reduce heat to medium and cook until mixture is reduced by half, about 30 minutes.

Husk barbecue rub:

Mix all together and store in an airtight container.

Butter beans:

Place all ingredients into a medium-sized, nonreactive pan. Place over medium heat. Simmer mixture for 1 hour.

  • From chef Sean Brock of Husk in Nashville, Tennessee

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