These Texas smoked brisket beans are amazing! A little spicy from the seasoning mixture and a lot smoky from the smoked brisket! They are delicious and a great side for any BBQ meat and burgers.
I got this recipe from Aaron Franklin of Franklin Barbecue! His recipe is in his book “Franklin Barbecue – A Meat-Smoking Manifesto”. Here’s the link for his book if you don’t already have you need it, especially if you want to learn his technique for smoking meats. https://amzn.to/2Sfm6A1
amazing texas smoked brisket beans.
I love these pinto beans! Sometimes I make them along side a smoked brisket, but usually I make them as a meal with cornbread.
I freeze the leftover brisket if there is any and just add it to these beans while they’re cooking. The brisket is so tender and adds so much flavor to the beans.
If you don’t smoke brisket and want to make these anyway, just stop at your local bbq joint and get some burnt ends or a half pound or so of brisket pieces. Chunks are better because you don’t want them breaking up in the beans. The lean end is usually what I use because it is less fatty which means the pieces will stay together, yet they have just enough fat to make these beans really good. Here’s the link for my Texas Smoked Brisket if you want to try it. https://the2spoons.com/always-a-favorite-texas-smoked-brisket/
Here’s the recipe for these delicious beans! Enjoy!
Texas Smoked Brisket Beans
Ingredients
For the Beans
- 1 lb dreid pinto peans, picked over and rinsed
- 1/2 cup diced yellow onion
- 1/2 cup bean seasoning (recipe following)
- 8 cups water, plus more if needed
- 1 cup chopped brisket bark and 1 inch meat chunks
For the Bean Seasoning
- 1 cup chile powder
- 1/2 cup kosher salt
- 1/4 cup coarse black pepper
- 2 tbsp onion powder 2
- 2 tbsp garlic powder
- 1 tsp ground cumin
Instructions
For the Bean Seasoning
- Combine all of the ingredients and mix well. Store in an airtight container
For the Beans
- Combine the beans, onion, bean seasoning, and water in a large pot and let soak for 4 to 6 hours or for up to overnight, which is actually what I do. Add the brisket bark and the meat to the soaked beans and bring to a boil. Lower the heat to a slow simmer, cover, and cook for 3 to 4 hours until the beans are tender.