Pinto Beans with Burnt Ends

This delicious and hearty recipe brings Bobby Flay’s signature smoky flavor to your table with ease. Perfect for a comforting family meal, these pinto beans with burnt ends are rich, smoky, and slightly sweet. Using simple pantry staples and leftover brisket, it’s a flexible, quick dish that’s sure to impress!

Ingredients Needed:

• 2 tablespoons canola oil
• 8 ounces double-smoked slab bacon, cut into small dice
• 1 medium carrot, grated on the large holes of a box grater
• 1 medium Spanish onion, cut into small dice
• 3 cloves garlic, finely chopped
• Two 15-ounce cans of pinto beans were drained, rinsed well, and drained again
• 2 cups Bobby Flay’s Mesa Barbecue Sauce, or your favorite BBQ sauce
• 1 to 2 cups homemade chicken stock or low-sodium canned broth, plus more if needed
• 1/4 cup clover honey
• 3 tablespoons light brown sugar
• Kosher salt and freshly ground black pepper
• A few cups of burnt ends from Smoked, Spice Rubbed, Texas-style brisket
• Handful of torn fresh parsley leaves

Mesa Barbecue Sauce:

• 2 tablespoons (1/4 stick) butter
• 1/2 medium red onion, finely diced
• 3 garlic cloves, minced
• 6 plum tomatoes, coarsely diced
• 1/4 cup ketchup
• 3 tablespoons dark molasses
• 2 tablespoons Dijon mustard
• 2 tablespoons dark brown sugar
• 1 tablespoon honey
• 1 teaspoon cayenne
• 1 tablespoon ancho chile powder
• 1 tablespoon pasilla chile powder
• 1 tablespoon paprika
• 1 tablespoon Worcestershire sauce

Smoked, Spice Rubbed, Texas-Style Brisket:

• 3 tablespoons ancho chile powder
• 2 tablespoons kosher salt
• 1 tablespoon allspice, ground
• 1 tablespoon celery seeds
• 1 tablespoon coriander seeds, ground
• 1 tablespoon garlic powder
• 1 tablespoon mustard seeds, ground
• 1 tablespoon dried oregano
• 1 tablespoon smoked Spanish paprika
• 1 tablespoon freshly ground black pepper
• One 8- to 10-pound brisket, untrimmed
• 3 cups oak or pecan wood chips, or 6 big chunks, soaked in cold water for at least 1 hour and up to 4 hours
• 2 cups apple juice (in a spray bottle)

How To Make Pinto Beans with Burnt Ends Recipe?

1. Cook the bacon: Heat 30 canola oil in a Dutch oven over medium heat. Add 225g diced bacon and cook until crisp.
2. Cook the vegetables: Add 50g grated carrot and 150g diced onion. Cook for about 5 minutes until softened. Stir in 15g chopped garlic and cook for 1 minute.
3. Add beans and sauce: Add 850g pinto beans, 475ml BBQ sauce, 240ml chicken stock, 60ml clover honey, and 45g brown sugar. Season with salt and pepper to taste. Mix gently to combine.
4. Simmer: Cover and simmer for 20 minutes. Check consistency and add up to 240ml more stock if needed. Simmer for an additional 15 minutes until slightly thickened.
5. Finish and serve: Stir in 400–600g burnt ends and garnish with fresh parsley. Let sit for 10 minutes before serving.
6. Cook the onion and garlic: Melt 30g butter in a saucepan over medium heat. Add 75g diced onion and 15g minced garlic. Cook for 3 minutes until translucent.
7. Simmer the tomatoes: Add 750g diced plum tomatoes and simmer for 15 minutes.
8. Add remaining ingredients: Stir in 60 ketchup, 45ml molasses, 30 Dijon mustard, 30g brown sugar, 15ml honey, 2g cayenne, 8g ancho chile powder, 8g pasilla chile powder, 8g paprika, and 15ml Worcestershire sauce. Simmer for 20 minutes.
9. Blend and cool: Puree the mixture in a food processor, transfer it to a bowl, and let cool.
10. Rub the brisket: Mix all spices and rub generously over a 4–5kg brisket. Wrap in plastic and refrigerate for 4–24 hours.
11. Prepare the smoker: Heat the smoker to 110°C.
12. Smoke the brisket: Place brisket fat-side up on the smoker. Spray with 480ml apple juice every 1–2 hours. Maintain the temperature and add wood chips as needed.
13. Wrap and finish cooking: When the internal temperature reaches 74°C, wrap the brisket in foil. Continue smoking until it reaches 85°C.
14. Rest and slice: Let the brisket rest for 20 minutes. Reserve drippings for serving, and slice as desired.

Recipe Tips:

• Use Fresh Ingredients: For the best flavor, ensure your ingredients like onions, garlic, and parsley are fresh. Fresh produce adds a bright, delicious taste to the dish.
• Simmer: Allow the beans and sauce to simmer gently. This ensures the flavors combine well, making the dish rich and tasty.
• Check Sauce Consistency: If the sauce gets too thick, add a little stock to keep it smooth and saucy.
• Crisp the Bacon Well: Cooking the bacon until crisp adds a smoky crunch that elevates the flavor. Don’t rush this step!
• Use Proper Burnt Ends: Brisket burnt ends are key to this recipe. Ensure they’re smoky and tender for the best result.

How To Store & Reheat Leftovers?

• Refrigerate: Cool the Pinto Beans with Burnt Ends to room temperature, then put them in a sealed container and keep them in the fridge for up to 3 days.
• Freeze: Let the beans cool, place them in a freezer-safe container, and freeze for up to 2 months.
• Reheat: Warm the beans in a pot over medium heat with a little stock or water, stirring now and then.

Nutrition Facts:

• Calories: 250 kcal
• Total Fat: 3g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 850mg
• Potassium: 600mg
• Total Carbohydrate: 33g
• Dietary Fiber: 7g
• Sugars: 10g
• Protein: 15g

Try More Bobby Flay Recipes:

• Bobby Flay Baked Beans
• Beef and Black Bean Chili with Toasted Cumin Crema and Avocado Relish
• Bobby Flay Salmon With Brown Sugar And Mustard Glaze
• Bobby Flay Scallops With Avocado Corn Relish