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Aaron Franklin BBQ Pinto Beans:

 

Ingredients:
1 pound dried pinto beans
1/4 medium yellow onion, diced
1/4 cup chili powder
1 1/2 tablespoons kosher salt  (*see note below)
1 tablespoon black pepper
2 teaspoons onion powder
2 teaspoons garlic powder
1/4 teaspoon ground cumin
1 cup chopped smoked brisket
8 cups water
 
Instructions:
 
Rinse the pinto beans and remove any rocks or debris. Place the beans, onion, chili powder, salt, black pepper, onion powder, garlic powder, and cumin in a large pot. Cover with 8 cups of water, stir until the spices are well distributed, and then soak the beans uncovered for 8 hours. Alternatively, you can bring the pot to a boil, turn off the heat, cover the pot, and let them quick soak for 1 hour.
 
Stovetop method:
To cook the beans, add the brisket to the pot. (Do not drain the soaking liquid.) Make sure the beans and ingredients are covered by an inch and a half of water. Bring the pot to a boil, then turn down the heat down to low, cover the pot, and then gently simmer for 1 hour. 
 
After 1 hour, remove the cover and then continue to cook the beans until they’re tender, which will depend on the age of the beans. This can happen anywhere from 1 hour to 3 hours. 
 
Slow cooker method:
As above but after soaking, cook covered on low for 6 hours, then remove the lid and continue to cook on low for 2 more hours.
 
Baking method:
As above but use a cast iron dutch oven and bake in an oven or kamado at 350 F. Check for doneness after two hours and then finish for up to an hour uncovered as needed. 
 
I made these using the baking method and they came out perfect - the beans didn't turn to mush and they absorbed a great deal of flavor. I didn't have any brisket so I used some smoked, pulled chuck that I made for some TexMex and it tasted great.  
 
*Note: Be mindful of the salt; the bark on the meat contains a lot of seasoning so add the salt at a couple of points in the cooking process and taste after each addition. And of course know that Morton's Kosher salt weighs almost twice as much as Diamond Crystal (by volume).  For example, 1 tbls of Diamond Crystal weighs 135 grams but 1 tbls of Morton's = 250 grams (!!).  I recently switched to Morton's and until this box is done, I'm having to re-calibrate on salt content in some recipes. 

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