Southern barbecue beans with burnt ends

AT A GLANCE

  • Serves 10 - 12 people

"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 recipe), chopped
  • 375 ml (1½ cups) Texas-style barbecue sauce (see recipe)
  • 150 gm canned crushed tomatoes
01   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.

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

Topics:

AMERICAN, CHILLIES, SIDE DISH, GARLIC, SUMMER, CHEFS' RECIPES, BEANS, BEEF, TOMATOES

Recipe:

CURTIS STONE

Photography:

BEN DEARNLEY

Styling:

AIMEE JONES AND EMMA KNOWLES

FEATURED IN

Jan 2016

Jan 2016

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