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.
Cook Time: 3 hours
Total Time: 3 hours
Yield: Serves 6 to 8
Ingredients:
- 1 pound dried pinto beans
- 8 cups water
- 2 cups brisket burnt ends, chopped
- 1 14-ounce can whole tomatoes
- 1 large onion, chopped
- 1 cup barbecue sauce
- 6 cloves garlic, minced
- 3 jalapeno peppers, seeded and chopped
- 1 tablespoon chili powder
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon ground cumin
Preparation:
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.
