Pinto Beans With Burnt Ends Food

BAKED BEANS WITH BURNT ENDS

Baked Beans With Burnt Ends image

Top as a garnish with fineIy chopped onions. I found this recipe in Everyday With Rachael Ray magazine. I have not tried this recipe, but I'm posting it for safe keeping. I plan to use Splenda brown sugar.

Provided by internetnut

Categories Beans

Time 30m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

8 slices bacon, chopped
1 onion, chopped
salt
pepper
1 cup brown sugar
1 cup ketchup
3 tablespoons pickle juice
2 tablespoons dry mustard
56 ounces pork and beans
15 ounces pinto beans, rinsed
2 cups chopped burnt ends from texas style beef brisket or 2 cups ham

Steps:

In a large pot, cook the bacon over medium-high heat until crisp, 5-6 minutes.
Add the onion, season with salt and pepper and cook, stirring occasionally, until golden, about 3 minutes.
Stir in the brown sugar, ketchup, pickle juice and dry mustard and cook, stirring, until thickened, about 2 minutes.
Stir in the pork and beans, pinto beans and burnt ends; cook, stirring occasionally, until heated through, about 10 minutes.

COWBOY BEANS - TEXAS STYLE

Cowboy Beans - Texas Style image

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.

Provided by Chef Shadows

Categories Beans

Time 3h10m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

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

Steps:

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.

Nutrition Facts : Calories 483.7, Fat 7.3, SaturatedFat 2.2, Cholesterol 47, Sodium 896.3, Carbohydrate 71.2, Fiber 14.5, Sugar 16.2, Protein 33.5

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