Pinto beans with meat rinds

Votes: 1

How to Make - Pinto Beans with Meatballs

Time: 1 hour 10 min.
Complexity: easily
Servings: 8

Don't let the name of this dish scare you, but in the southern United States, where the tradition of organizing barbecues is most widespread, meat butts are considered a special delicacy. burnt ends). This is the charred edge of beef brisket from smoking. The meat burns are also quite spicy, as the brisket was generously rubbed with spices.

Remove the cooked brisket from the grill, trim off the charred point, and serve it as a separate dish. Cook the beans in barbecue sauce, adding the meat trimmings for a delicious smoky flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Beans

A few glasses of cigarette butts smoked brisket
Two cans (430g each) pinto beans, drained and rinsed
250 gr. smoked bacon, cut into small cubes
2 tbsp. l. rapeseed oil
1 medium carrot, grated on a coarse grater
1 medium onion, finely diced
3 cloves garlic, finely chopped
2 cups barbecue sauce, recipe below
1 - 2 cups chicken broth, plus more if needed
1/4 cup clover honey
3 tbsp. l. brown sugar
A bunch of parsley leaves

Barbecue sauce

30 g butter
Half a medium red onion, finely diced
3 cloves garlic, crushed
6 plum tomatoes, coarsely chopped
1/4 cup ketchup
3 tablespoons molasses
2 tablespoons Dijon mustard
2 tbsp. l. brown sugar
1 tbsp. honey
1 teaspoon cayenne pepper
1 tbsp. chili powder with added ancho pepper
1 tbsp chili powder with pasilla pepper added
1 tbsp paprika
1 tbsp Worcestershire sauce

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

In a medium cast iron skillet, heat the canola oil over medium heat and add the bacon. Fry until crisp. Add the carrots and onions and cook for about 5 minutes, until softened. Then add the garlic and cook for another minute. Pour the beans into the pan and add the ketchup. chicken broth, honey, and add sugar. Mix everything carefully, add salt and pepper to taste.
Cover and simmer for about 20 minutes. Then check the mixture; if it's dry, add a little broth. Continue simmering for another 15 minutes until slightly thickened. Stir in the burnt remains. Sprinkle the finished dish with parsley and let it sit for 10 minutes. Then serve.

Barbecue sauce

In a large saucepan over medium heat, melt the butter and sauté the onion and garlic until translucent, about 3 minutes. Add the tomatoes and simmer for 15 minutes. Then add the remaining ingredients and simmer for another 20 minutes.

Puree the sauce in a food processor, transfer to a bowl, and let cool to room temperature. The sauce can be refrigerated for up to a week or frozen.

Categories:

recipe / Main courses / Side dishes / Cereals, legumes / Sauces / Barbecue glazes and sauces / Soups / Thick soups and stews / American cuisine / Bobby Flay

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