Baked Beans With Burnt Ends Recipes

BRISKET BAKED BEANS

Steps:

• 1: Place the bacon in a large Dutch oven or heavy-bottomed pot. Place over medium-high heat and cook, stirring occasionally, until sizzling and golden, 3 minutes. ShareTweetPin1K Shares 2: Add the onion, poblano, bell pepper, jalapeños, garlic, and 1⁄4 cup of the chopped cilantro and cook, stirring occasionally, until lightly browned 3 to 4 minutes more. ShareTweetPin1K Shares 3: Stir the beans into the bacon mixture. Stir in the barbecue sauce, sugar, beer, mustard, and brisket. You can cook the beans in the Dutch oven, or transfer them to a large heavy-duty aluminum foil roasting pan. ShareTweetPin1K Shares 4: Set up your smoker following the manufacturer's instructions and heat to 275°F. Smoke the beans, uncovered, until thick, concentrated, and richly flavored, 11⁄2 to 2 hours. If they start to dry out, stir in a little water or more dark beer and put the lid on the Dutch oven or cover the pan tightly with aluminum foil. ShareTweetPin1K Shares 5: Correct the seasoning, adding salt, pepper, or sugar to taste. The beans should be very flavorful. Sprinkle the remaining 1⁄4 cup chopped cilantro on top. Dig in! Brisket Baked Beans will keep, in a sealed container in the refrigerator, for at least 3 days. ShareTweetPin1K Shares

BAKED BEANS WITH BURNT ENDS

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.

KANSAS CITY BAKED BEANS RECIPE

Steps:

• Gather the ingredients.
• Soak beans for 4 hours in water, then drain.
• Combine beans and 6 cups water in a large dutch oven. Bring to a boil, then reduce to a simmer.
• Cook for 2 to 3 hours on a low heat, stirring occasionally. After beans have softened, add salt and continue cooking until beans are soft enough to mash between fingers.
• Preheat oven to 350 F. In a skillet over medium high heat, fry bacon.
• Remove bacon and crumble.
• Add chopped onion and peppers to pan, saute until soft.
• Place onion and peppers along with bacon in the Dutch oven with the beans. Add barbecue sauce, apple cider, burnt ends, molasses, mustard, and cider vinegar and cover.
• Bake for 1 hour, remove the cover, stir, and continue baking for about 15 minutes.

BAKED BEANS WITH BURNT ENDS

Steps:

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

PINTO BEANS WITH BURNT ENDS

Steps:

• Put the canola oil and bacon in a medium cast-iron or enamel coated cast-iron Dutch oven over medium heat. Cook until crisp. Add the carrots and onions to the pan and cook until soft, about 5 minutes. Add the garlic and cook, about 1 minute. Add the beans, barbecue sauce, 1 cup stock, honey and brown sugar and mix gently to combine; season with salt and pepper. Cover and simmer, about 20 minutes. Check to see if the mixture is dry, and if it is, add a little more stock. Continue simmering until slightly thickened, about 15 minutes. Stir in the burnt ends. Garnish the top with the parsley and let sit 10 minutes before serving.
• In a large saucepan over medium heat, melt the butter and sweat the onion and garlic until translucent, about 3 minutes. Add the tomatoes and simmer 15 minutes. Add the remaining ingredients and simmer 20 minutes.
• Puree the mixture in a food processor, pour into a bowl, and let cool at room temperature. May be refrigerated up to 1 week or frozen.
• Mix together all the spices in a bowl. Liberally rub the entire brisket with the spices, wrap tightly in plastic wrap and refrigerate for at least 4 hours and up to 24 hours. Remove the brisket from the refrigerator 1 hour before beginning the smoking process to take the chill off, and remove the plastic wrap.
• Get your smoker running at 225 degrees F with hardwood charcoal and a few handfuls of soaked wood chips. This temperature should be maintained throughout the entire smoke. (If you are using a grill: Set up the grill for indirect heat, banking the coals on one side of the grill and scattering the wood chips on top. Maintain the temperature at 225 degrees throughout the smoking process, adding chips as necessary until you wrap the brisket in foil.)
• Place the brisket fat-side up on your smoker grate and close it up for the long smoke.
• Open your barbecue smoker every hour or 2 and spray the brisket liberally with apple juice to help keep the meat from drying out. Also keep apple juice in the water pan if you are using a water smoker.
• When the internal temperature reaches 165 to 170 degrees, after about 4 hours, wrap the brisket in aluminum foil and continue to cook for another 3 1/2 to 4 1/2 hours. This little trick is a big help in getting the meat tender, especially for beginners. Figure that a brisket smoked at around 200 degrees will take about 1 1/2 hours per pound. The brisket is done when the internal temperature reaches 185 degrees F. Remove and let rest 20 minutes before slicing. Remove the foil from the brisket over a large pan or disposable pan and reserve the liquid. Cut off the brisket points and reserve for another use.

ARTHUR BRYANT'S BURNT ENDS

Steps:

• Prepare smoker for cooking, heating to 180 to 200 degrees F.
• Season brisket with spice rub on both sides and then place in smoker. Smoke for 8 hours. Remove brisket to a platter and leave smoker on.
• Cut burnt ends (blackened portion) from lean section of smoked brisket and then chop into cubes. Place chopped pieces in a large pan with holes. Smoke for 1 1/2 hours, or until dried out. Remove pan from smoker and transfer brisket cubes to a large pan without any holes. Stir in favorite BBQ sauce, and then return to the smoker for an additional 1 1/2 hours. Burnt ends may be combined with baked beans or served on a sandwich.

TEXAS COWBOY BEANS

Steps:

• Gather the ingredients.
• Wash beans and pour into a 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 2 hours, covered.
• Stir occasionally, bringing up the beans from the bottom to prevent burning and so they will cook evenly.
• Add the salt after 1 hour.
• The beans are done when they're soft but still hold their shape.
• Serve and enjoy.