Name: Southern barbecue beans with burnt ends
Prep time: 20 min
Cook time: 120 min
Total time: 140 min
Yield: 10 - 12
Ingredients: 6 dried New Mexico chillies, stems and seeds removed (see note); 800 gm dried pinto beans, soaked in cold water overnight, drained; 3 garlic cloves; 1½ cups burnt ends from beef brisket (see recipe), chopped; 375 ml (1½ cups) Texas-style barbecue sauce (see recipe); 150 gm canned crushed tomatoes

Southern barbecue beans with burnt ends

Curtis Stone recipe for Southern barbecue beans with burnt ends.

Serves 10 - 12

Prep

20M

Cook

Total

2H 20M

Skip to Recipe

“You’ll notice I call for burnt ends in the ingredients list. Though your dog will be vying for them, the brisket’s ‘bookends’ have a home in your side of beans,” says Stone. Start this recipe a day ahead to soak the beans.

Ingredients

6 dried New Mexico chillies, stems and seeds removed (see note)

800 gm dried pinto beans, soaked in cold water overnight, drained

3 garlic cloves

1½ cups burnt ends from beef brisket (see recipe), chopped

375 ml (1½ cups) Texas-style barbecue sauce (see recipe)

150 gm canned crushed tomatoes

Method

Main

1.Dry-roast chillies in an even layer in a large saucepan over medium-high heat, until toasted (1-1½ minutes each side). Add 1 litre water, bring to the boil over high heat, then remove from heat and stand to soften (10 minutes). Drain chillies, transfer to a blender with 1 litre cold water and blend until smooth. Add to a large saucepan with beans, garlic and 1.25 litres cold water, bring to the boil, then reduce heat and simmer, partially covered and stirring occasionally, until beans are very tender (1½-1¾ hours). Stir in burnt ends, barbecue sauce and tomatoes, and simmer for flavours to develop (25-30 minutes). Season to taste and serve.