"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.
- 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 <b><u><a href="http://www.gourmettraveller.com.au/recipes/recipe-search/chefs-recipes/2016/1/12-hour-barbecue-beef-brisket/">recipe</a></b></u>), chopped
- 375 ml (1½ cups) Texas-style barbecue sauce (see <b><u><a href="http://www.gourmettraveller.com.au/recipes/recipe-search/chefs-recipes/2016/1/texas-style-barbecue-sauce/">recipe</a></b></u>)
- 150 gm canned crushed tomatoes
- 1Dry-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.
Note Dried New Mexico chillies are available from online spice retailers such as Herbie's Spices.