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.

Ingredients

6 serv.

dried pinto bean↗1 lb
water↗8 cups
beef brisket, burnt ends chopped↗2 cups
(14 ounce) can whole tomatoes↗1
large onion, chopped↗1
barbecue sauce↗1 cup
garlic cloves, minced↗6
jalapeno peppers, seeded and chopped↗3
chili powder↗2 tablespoons
Worcestershire sauce↗1 tablespoon
salt↗1 teaspoon
ground cumin↗1 teaspoon

Step-by-step instructions

1
Wash beans and pour into large saucepan or dutch oven.
2
Add all other ingredients except the salt.
3
Bring to a boil while stirring.
4
Reduce heat and allow to simmer for two hours, covered.
5
Stir occasionally, bringing up the beans from the bottom.
6
Add salt after 1 hour.
7
Beans are done when soft but still hold their shape.
8
Note: If doubling this recipe, do not increase the amount of chili powder.

Source: food.com

Original recipe ↗

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