Pinto Beans with Burnt Ends

Name: Pinto Beans with Burnt Ends
Prep time: 15 min
Total time: 70 min
Yield: 8
Ingredients: 2 tablespoons of canola oil; 8 ounces of double-smoked slab bacon (diced small); 1 medium carrot (grated using the large holes of a box grater); 1 medium Spanish onion (diced small); 3 cloves of garlic (finely chopped); Two 15-ounce cans of pinto beans (drained, rinsed well, and drained again); 2 cups of Bobby Flay s Mesa Barbecue Sauce (or your preferred BBQ sauce); 1 to 2 cups of homemade chicken stock or low-sodium canned broth (more if needed); 1/4 cup of clover honey; 3 tablespoons of light brown sugar; Kosher salt and freshly ground black pepper; A few cups of burnt ends from Smoked (Spice Rubbed, Texas-Style Brisket); Handful of torn fresh parsley leaves; 2 tablespoons (1/4 stick) of butter; 1/2 medium red onion (finely diced); 3 minced garlic cloves; 6 plum tomatoes (coarsely diced); 1/4 cup of ketchup; 3 tablespoons of dark molasses; 2 tablespoons of Dijon mustard; 2 tablespoons of dark brown sugar; 1 tablespoon of honey; 1 teaspoon of cayenne; 1 tablespoon of ancho chile powder*; 1 tablespoon of pasilla

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Pinto Beans with Burnt Ends

Are you tired of the same old beans? Looking for a way to jazz up your next meal? Look no further than pinto beans with burnt ends! This delicious dish combines the hearty goodness of pinto beans with the smoky flavors of burnt ends for a meal that will leave your taste buds begging for more.

Why Choose Pinto Beans?

Pinto beans are not only tasty but also packed with nutrients. They are an excellent source of protein, fiber, and essential minerals like iron and magnesium. These little legumes can provide a substantial boost to your overall health. Plus, they are incredibly versatile and can be used in a variety of dishes, from soups and stews to salads and dips.

What Are Burnt Ends?

Burnt ends are the flavorful, caramelized pieces of meat that come from the point end of a smoked brisket. These tender morsels are the result of low and slow cooking, which breaks down the collagen in the meat and transforms it into a smoky, mouthwatering delight. When combined with pinto beans, they create a harmonious blend of textures and flavors.

How to Make Pinto Beans with Burnt Ends?

Making pinto beans with burnt ends is easier than you might think. Simply start by cooking your pinto beans until they are tender and creamy. While the beans are cooking, prepare your burnt ends by smoking a brisket until it reaches the perfect level of smokiness and tenderness. Once the pinto beans and burnt ends are ready, combine them in a pot and let them simmer together, allowing the flavors to meld and marry.

Why Should You Try Pinto Beans with Burnt Ends?

Pinto beans with burnt ends are a match made in culinary heaven. The creamy beans provide a comforting base, while the smoky burnt ends add depth and complexity. The combination of flavors and textures is truly irresistible. Whether you’re hosting a backyard barbecue or simply looking to elevate your weeknight dinner, this dish is sure to impress.

Where Can You Find Pinto Beans with Burnt Ends?

Pinto beans with burnt ends can be found in various restaurants that specialize in barbecue and Southern cuisine. If you’re feeling adventurous, you can also try making this dish at home. With the right ingredients and a little patience, you’ll have a plate of pinto beans with burnt ends that rivals any restaurant’s version.

FAQs

1. Can I use canned pinto beans instead of cooking them from scratch?

Yes, you can use canned pinto beans to save time. Just make sure to rinse them thoroughly before using to remove any excess sodium.

2. Can I substitute burnt ends with another type of meat?

While burnt ends add a unique smoky flavor, you can experiment with other types of smoked meats like pulled pork or smoked sausage.

3. Can I make pinto beans with burnt ends in a slow cooker?

Absolutely! Simply follow the same steps but adjust the cooking time according to your slow cooker’s instructions.

4. Are pinto beans with burnt ends spicy?

The spiciness of pinto beans with burnt ends can be adjusted to your preference. You can add spices like chili powder or jalapenos to give it a kick or keep it mild for a milder flavor.

5. Can I freeze leftover pinto beans with burnt ends?

Yes, you can freeze any leftovers for future meals. Just make sure to store them in an airtight container or freezer bag.

6. Can I serve pinto beans with burnt ends as a side dish?

Absolutely! Pinto beans with burnt ends make a delicious side dish for grilled meats or as a topping for nachos or baked potatoes.

7. Can I make pinto beans with burnt ends vegetarian-friendly?

Yes, you can omit the burnt ends and add your favorite vegetables, like bell peppers or corn, to make a vegetarian version of this dish.

8. Can I use other types of beans instead of pinto beans?

Definitely! You can experiment with other beans like black beans or kidney beans to create different flavor profiles.

In Conclusion

Pinto beans with burnt ends are a delicious and satisfying dish that combines the heartiness of beans with the smokiness of burnt ends. Whether you’re a fan of barbecue or simply looking for a new twist on a classic dish, this recipe is sure to hit the spot. So, why not give it a try and experience the mouthwatering flavors for yourself?

Pinto Beans with Burnt Ends

Prep15 min

Total1 hr 10 min

Servings8

2 tablespoons of canola oil
8 ounces of double-smoked slab bacon (, diced small)
1 medium carrot (, grated using the large holes of a box grater)
1 medium Spanish onion (, diced small)
3 cloves of garlic (, finely chopped)
Two 15-ounce cans of pinto beans (, drained, rinsed well, and drained again)
2 cups of Bobby Flays Mesa Barbecue Sauce (or your preferred BBQ sauce)
1 to 2 cups of homemade chicken stock or low-sodium canned broth (more if needed)
1/4 cup of clover honey
3 tablespoons of light brown sugar
Kosher salt and freshly ground black pepper
A few cups of burnt ends from Smoked (, Spice Rubbed, Texas-Style Brisket)
Handful of torn fresh parsley leaves
2 tablespoons (1/4 stick) of butter
1/2 medium red onion (, finely diced)
3 minced garlic cloves
6 plum tomatoes (, coarsely diced)
1/4 cup of ketchup
3 tablespoons of dark molasses
2 tablespoons of Dijon mustard
2 tablespoons of dark brown sugar
1 tablespoon of honey
1 teaspoon of cayenne
1 tablespoon of ancho chile powder*
1 tablespoon of pasilla

Heat the canola oil and bacon in a medium-sized cast-iron or enamel coated cast-iron Dutch oven over medium heat until the bacon is crispy.
Add the carrots and onions to the pan and cook for about 5 minutes until they become soft.
Stir in the garlic and cook for about 1 minute.
Add the beans, barbecue sauce, 1 cup of stock, honey, and brown sugar to the pan. Gently mix everything together and season with salt and pepper.
Cover the pan and let it simmer for about 20 minutes. Check the mixture for dryness and if needed, add a little more stock.
Continue simmering until the mixture slightly thickens, which should take about 15 minutes.
Stir in the burnt ends.
Garnish the top with parsley and let it sit for 10 minutes before serving.
In a large saucepan over medium heat, melt the butter. Sweat the onion and garlic until they become translucent, which should take about 3 minutes.
Add the tomatoes to the saucepan and let them simmer for 15 minutes.
Add the remaining ingredients to the saucepan and let them simmer for 20 minutes.
Use a food processor to puree the mixture until smooth.
Pour the mixture into a bowl and let it cool to room temperature.
You can refrigerate the mixture for up to 1 week or freeze it