Pinto Beans With Burnt Ends Recipes

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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

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.

KANSAS CITY-STYLE BURNT ENDS



Kansas City-Style Burnt Ends image

Provided by Food Network

Categories     main-dish

Time 10h50m

Yield 10 to 12 servings

Number Of Ingredients 11

1 cup brown sugar
1 cup granulated sugar
1/2 cup salt
1/3 cup chili powder
1/4 cup paprika
6 tablespoons black pepper
3 tablespoons ground cumin
3 tablespoons garlic powder
3 tablespoons onion powder
1 tablespoon cayenne pepper
One 10- to 12-pound whole, packer trim beef brisket

Steps:

  • Sift the brown sugar, granulated sugar, salt, chili powder, paprika, black pepper, cumin, garlic powder, onion powder and cayenne pepper into a medium bowl and mix well. Set aside.
  • Trim all the hard fat from the brisket. Trim all the soft fat to 1/4 inch. Prepare a smoker or a grill, following the manufacturer's directions. Stabilize the temperature at 220 degrees F. Use a mild wood such as hickory or cherry for the smoke flavor. Generously cover all sides of the brisket with the rub and gently massage it in. Reserve the leftover rub. Smoke the meat until an instant-read thermometer registers 170 to 185 degrees F when inserted into the flat part of the brisket, about 1 hour per pound. For example, a 10-pound brisket may need to smoke for about 10 or more hours. Monitor the internal temperature.
  • Separate the point of the meat from the flat. At this time you can slice the flat part off the brisket and eat. Trim the visible fat from the brisket point and coat it with the reserved rub. Return the meat to the smoker and continue cooking until the internal temperature of the brisket point reaches 200 degrees F. Remove the brisket from the smoker to a cutting board and let it sit for 10 to 20 minutes. Cut into chunks and transfer them to a serving platter. Serve it hot with your favorite sauce on the side.

PINTO BEANS WITH BURNT ENDS



Pinto Beans with Burnt Ends image

Provided by Bobby Flay

Categories     side-dish

Time 1h10m

Yield 8 servings

Number Of Ingredients 26

2 tablespoons canola oil
8 ounces double-smoked slab bacon, cut into small dice
1 medium carrot, grated on the large holes of a box grater
1 medium Spanish onion, cut into small dice
3 cloves garlic, finely chopped
Two 15-ounce cans pinto beans, drained, rinsed well and drained again
2 cups Bobby Flay's Mesa Barbecue Sauce or your favorite BBQ sauce
1 to 2 cups homemade chicken stock or low-sodium canned broth, plus more if needed
1/4 cup clover honey
3 tablespoons light brown sugar
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
A few cups burnt ends from Smoked, Spice Rubbed, Texas-Style Brisket
Handful torn fresh parsley leaves
3 tablespoons ancho chile powder
2 tablespoons kosher salt
1 tablespoon allspice, ground
1 tablespoon celery seeds
1 tablespoon coriander seeds, ground
1 tablespoon garlic powder
1 tablespoon mustard seeds, ground
1 tablespoon dried oregano
1 tablespoon smoked Spanish paprika
1 tablespoon freshly ground black pepper
One 8 to 10 pound brisket, untrimmed
2 cups apple juice (in a spray bottle)

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.
  • 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 Honey-Rum Baked Pinto Beans with Burnt Ends.

BACON PINTO BEANS



Bacon Pinto Beans image

Provided by Food Network Kitchen

Categories     side-dish

Time 3h30m

Yield 8 servings

Number Of Ingredients 9

1 pound dried pinto beans, picked through
1/2 pound bacon, chopped
1 onion, finely chopped
1 tablespoon chili powder
1 tablespoon Worcestershire sauce
4 cups low-sodium chicken broth
Kosher salt
1 tablespoon apple cider vinegar
2 tablespoons chopped fresh chives (optional)

Steps:

  • Put the beans in a large wide pot or Dutch oven and cover with cold water by 1 inch. Bring to a boil, then remove from the heat and let soak 30 minutes; drain and rinse.
  • Return the beans to the pot and add the bacon, onion, chili powder, Worcestershire sauce, chicken broth and 4 cups water. Bring to a simmer over medium-high heat, then reduce the heat to medium and simmer 30 minutes.
  • Add 1 teaspoon salt and reduce the heat to medium low. Cover and simmer, stirring occasionally, 1 1/2 more hours. Partially uncover the pot and continue simmering, stirring occasionally, until the beans are creamy and the liquid is thick, about 30 more minutes. Add the vinegar and chives and season with salt.

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