Take for instance a good batch of Texas style cowboy beans. If you have saved some burnt ends from your last brisket in the freezer, then you will have the most important ingredient for your beans. Burnt ends are the crusty edges of a properly smoked brisket. They are full of smoky flavor, but tend to be too tough to eat on their own. This is just the ingredient you need to give you beans a fantastic smoky beef flavor.
Of course, if you are preparing smoked pork shoulder or smoked pork ribs you will want to use some good smoky pork for this. The secret is to keep the flavors complementary. This goes for spices, sauces and other flavors. A lot of people use barbecue sauce in their beans. It is a great way to add flavor. Use the same sauce you serve with your smoked meats. The regional variations in sauces holds true for the beans as well. In the Carolinas you’ll find that people use cider vinegar and ketchup instead of complex barbecue sauces. In places like Kansas City the beans have a sweet smoky flavor much like their sauces. In Texas they add a little heat to the beans with a jalapeno or two.
Now for the beans. The selection of beans is a regional choice. If you wanttraditional Texas style beans to go with your smoked brisket then you'd better be using pinto beans. These are not only a favorite in Texas they are about the only bean you’ll find. As you move east towards Memphis and Kansas City you’ll find a combination of pinto or red kidney beans with navy beans. By the time you reach North Carolina you find a lot of lima beans. These choices are typically made because of the beans that are grown in the area. Of course, with mass market groceries and the internet, regional recipes and favorites have given way to more standardized tastes. I prefer, however to make my beans match my barbecue. It’s the only way to go.
