Pinto Beans with Burnt Ends

Name: Pinto Beans with Burnt Ends
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Global
Ingredients: 1 Tbsp allspice, ground; 1 Tbsp ancho chile powder; 3 Tbsps ancho chile powder; 4 kgs brisket, untrimmed; 1 Tbsp freshly ground black pepper; 2 Tbsps (1/4 stick) butter; 850 grams pinto beans, drained, rinsed well and drained again; 2 Tbsps canola oil; 1 medium carrot, grated on the large holes of a box grater; 1 teaspoon cayenne; 1 Tbsp celery seeds; 205 grams homemade chicken stock or low-sodium canned broth, plus more if needed; 1 Tbsp pasilla chile powder; 1 Tbsp coriander seeds, ground; 2 Tbsps dark brown sugar; 3 Tbsps dark molasses; 2 Tbsps Dijon mustard; 3 cloves garlic, finely chopped; 3 garlic cloves, minced; 1 Tbsp garlic powder; 85 milliliters r honey; 1 Tbsp honey; 60 milliliters ketchup; 2 Tbsps kosher salt; 8 servings Kosher salt and freshly ground black pepper; 3 Tbsps light brown sugar; 1 Tbsp mustard seeds, ground; 1 medium Spanish onion, cut into small dice; 1 Tbsp dried oregano; 1 Tbsp paprika

Pinto Beans with Burnt Ends might be a good recipe to expand your main course recipe box. This recipe serves 8. One portion of this dish contains approximately 115g of protein, 69g of fat, and a total of 1429 calories. This recipe from Foodnetwork requires garlic powder, brown sugar, honey, and carrot. From preparation to the plate, this recipe takes roughly 1 hour and 10 minutes. 1 person found this recipe to be yummy and satisfying. It is a good option if you're following a gluten free diet.

Instructions

Put the canola oil and bacon in a medium cast-iron or enamel coated cast-iron Dutch oven over medium heat. Cook until crisp.

Ingredients you will need

Canola Oil

Bacon

Equipment you will use

Dutch Oven

Add the carrots and onions to the pan and cook until soft, about 5 minutes.

Ingredients you will need

Carrot

Onion

Equipment you will use

Frying Pan

Add the garlic and cook, about 1 minute.

Ingredients you will need

Garlic

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.

Ingredients you will need

Salt And Pepper

Barbecue Sauce

Brown Sugar

Beans

Honey

Stock

Garnish the top with the parsley and let sit 10 minutes before serving.

Ingredients you will need

Parsley

In a large saucepan over medium heat, melt the butter and sweat the onion and garlic until translucent, about 3 minutes.

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Butter

Garlic

Onion

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Sauce Pan

Add the tomatoes and simmer 15 minutes.

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Tomato

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.

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Food Processor

Bowl

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.

Ingredients you will need

Spices

Wrap

Dry Seasoning Rub

Equipment you will use

Plastic Wrap

Bowl

Remove the brisket from the refrigerator 1 hour before beginning the smoking process to take the chill off, and remove the plastic wrap.

Ingredients you will need

Wrap

Equipment you will use

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.)

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French Fries

Wrap

Equipment you will use

Grill

Aluminum 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.

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Apple Juice

Water

Meat

Equipment you will use

Frying Pan

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.

Ingredients you will need

Meat

Wrap

Equipment you will use

Aluminum Foil

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.

Equipment you will use

Aluminum Foil

Frying Pan

Cut off the brisket points and reserve for another use.