Recipe by Chef Shadows
SOURCE : Derrick Riches, Your Guide to Barbecues & Grilling, About.com In Texas, beans mean pinto beans. These beans are cooked up with brisket burnt ends and barbecue sauce to make them the perfect side dish for barbecue brisket. If you don't have burnt ends try a grilled steak cooked well. You will want smoky flavor for these barbecue beans.
Top Review by 16Paws
Made as directed using leftover smoked pork butt instead of brisket. Wow! The smokiness of the pork added so much to the dish. Used sweet baby ray's as the BBQ sauce. Excellent dish. Will be using it with smoke meat often. Thanks for sharing!
- 1 lb dried pinto bean
- 8 cups water
- 2 cups beef brisket, burnt ends chopped
- 1 (14 ounce) can whole tomatoes
- 1 large onion, chopped
- 1 cup barbecue sauce
- 6 garlic cloves, minced
- 3 jalapeno peppers, seeded and chopped
- 2 tablespoons chili powder
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon ground cumin
Directions See How It's Made
- Wash beans and pour into large saucepan or dutch oven.
- Add all other ingredients except the salt.
- Bring to a boil while stirring.
- Reduce heat and allow to simmer for two hours, covered.
- Stir occasionally, bringing up the beans from the bottom.
- Add salt after 1 hour.
- Beans are done when soft but still hold their shape.
- Note: If doubling this recipe, do not increase the amount of chili powder.