Barbecue Beans
These barbecue beans are made from dried beans and seasoned with garlic and onion powder, cumin, and chili powder. They're cooked low and slow for the most tender beans we've tried.
Ingredients
For the bean seasoning mix
- 1/2 cup chili powder
- 1 tablespoon Diamond Crystal brand kosher salt
- 2 tablespoons coarsely ground black pepper
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1/2 teaspoon ground cumin
For the barbecue beans
- 1 pound dried pinto beans, picked over and rinsed
- 1/2 cup diced yellow onion
- 1/2 cup bean seasoning
- 8 cups cold water
- 1 cup chopped store-bought or Homemade Smoked Brisket , (this is an excellent way to use the tough outer edges of smoked brisket)
Instructions
Make the bean seasoning mix
- Combine all the ingredients and mix well. You should have about 1 cup. Store in an airtight container.
Make the barbecue beans
- Combine the beans, onion, 1/2 cup bean seasoning, and water in a large pot and let soak at room temperature for as little as 4 hours and as long as overnight.
- Add the brisket to the soaked beans, slide the pot onto the stovetop, and bring to a boil. Lower the heat to a slow simmer, cover, and gently cook for 3 to 4 hours, until the beans are tender. Taste and, if desired, add more salt. Let cool slightly prior to ladling into bowls or onto plates.
Nutrition
Serving: 1serving | Calories: 343kcal | Carbohydrates: 56g | Protein: 22g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 710mg | Fiber: 16g | Sugar: 3g