Pinto Beans with Brisket. Brisket and pinto beans make a great meal for a BBQ. Paula knows the secret to cooking a tasty brisket: low and slow. Remove brisket and slice, serve with beans in a bowl.
And if you don't eat meat, you could even make them vegetarian. While the brisket contributes a layer of flavor, it's only a supporting player. In Texas, beans mean Pinto Beans. You can cook Pinto Beans with Brisket using 14 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Pinto Beans with Brisket
- Prepare 2 lbs of pinto beans.
- Prepare 1 tbsp of salt.
- It’s 1 tbsp of black pepper.
- It’s 1 tbsp of garlic powder.
- It’s 1/2 tsp of to 1 tsp cayenne pepper (the more the spicier).
- It’s 1 tbsp of chile powder.
- Prepare 1 cup of brown sugar.
- It’s 1/4 cup of maple syrup.
- It’s 2 of jalapeño's diced (remove seeds for less heat).
- It’s 4-6 of diced tomato's.
- Prepare 1 bunch of chopped cilantro.
- Prepare 1 lb of your favorite cooked brisket.
- It’s 1/4 cup of your favorite barbecue sauce (I enjoy head country).
- Prepare 4-5 quarts of water.
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 a smoky flavor for these barbecue beans. In Texas, pinto beans used to be called "cowboy beans" because they were a mealtime staple.
Pinto Beans with Brisket instructions
- Soak pinto bean in water two to four hours..
- In a large 6 quart pot add beans, water and all other ingredients. Cover and cook on medium for 3 to 4 hours, stirring occasionally. Add water if cooks down..
- Great by them self or on white rice!! Enjoy.
Serve this with The Smoked Brisket. Slow Simmered Pinto Beans are a Texas staple and are the perfect side to just about any meal from BBQ brisket to spinach enchiladas. 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. We grew up eating pinto beans at almost every meal.