|Nutritional Guidelines (per serving)|
|Servings: 6 to 8|
|Amount per serving|
|% Daily Value*|
|Total Fat 7g||9%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 63g||23%|
|Dietary Fiber 11g||40%|
|Total Sugars 21g|
|Vitamin C 18mg||91%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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 a smoky flavor for these barbecue beans.
1 pound dried pinto beans, picked over
2 quarts water
1 (14-ounce) can whole tomatoes
2 cups chopped cooked brisket, preferably burnt ends
1 large onion, coarsely chopped
1 cup barbecue sauce
3 medium jalapeno peppers, seeded and coarsely chopped
6 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon Worcestershire sauce
1 teaspoon ground cumin
1 teaspoon salt
Gather the ingredients.
Wash beans and pour into a 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 to prevent burning to so they will cook evenly.
Add the salt after 1 hour.
The beans are done when soft but still hold their shape.
Serve and enjoy!