Cowboy Beans

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.

1 pound dried pinto beans
8 C water
2 C brisket burnt ends, chopped (You can also substitute steak, ham or 6 slices fried bacon, diced.)
2 10-ounce can tomatoes (I used the tomatoes that have jalapenos in them (Rotel) and omitted the jalapenos called for later. But, if you like it HOT, add the jalapenos.)
1 large onion, chopped
1 C barbecue sauce
1/4 C molasses
1/4 C brown sugar
1/3 C mustard
6 cloves garlic, minced (or about 2 T minced garlic from the jar)
3 jalapeno peppers, seeded and chopped (or about 1 1/2 T jalapenos from a jar)
2 T chili powder
1 T Worcestershire sauce
1 t  salt
1 pkg. Taco seasoning

Wash beans and pour into 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 two hours, covered. Stir occasionally, bringing up the beans from the bottom. Add the salt before serving. (I have made this using canned baked beans and baking in the oven. My cowboys loved them!)

No comments:

Post a Comment