Chef's Recipes

Southern barbecue beans with burnt ends

Curtis Stone recipe for Southern barbecue beans with burnt ends.

By Curtis Stone
  • Serves 10 - 12
  • 20 mins preparation
  • 2 hrs cooking plus soaking
Southern barbecue beans with burnt ends
Southern barbecue beans with burnt ends

"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

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.

Notes

Note Dried New Mexico chillies are available from online spice retailers such as Herbie's Spices.