Franklin Barbecue Beans
By Aaron Franklin and Jordan Mackay
From Franklin Barbecue: A Meat-Smoking Manifesto
Photo: Wyatt McSpadden
We get a lot of requests for our bean recipe. What makes it so popular? Probably the simple fact that it’s another way of delivering brisket, which is its second-most important ingredient (arguably).
Makes about 8 cups; serves 8 to 10
1 pound dried pinto beans, picked over and rinsed
1/2 cup diced yellow onion
1/2 cup bean seasoning (recipe follows)
8 cups water
1 cup chopped brisket bark and shredded meat
Ingredients for the Bean Seasoning
1 cup chile powder
1/2 cup kosher salt
1/4 cup coarse black pepper
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon ground cumin
Directions for the Bean Seasoning (makes about 2 cups)
Combine all of the ingredients and mix well. Store in an airtight container.
Directions for the Beans
Combine the beans, onion, bean seasoning, and water in a large pot and let soak for 4 to 6 hours, or for up to overnight, which is what we do in the restaurant.
Add the brisket bark and meat to the soaked beans and bring to a boil. Lower the heat to a slow simmer, cover, and cook for 3 to 4 hours, until the beans are tender.
Excerpted from Franklin Barbecue: A Meat-Smoking Manifesto. Copyright © 2015 by Aaron Franklin and Jordan Mackay. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Photograph copyright © 2015 by Wyatt McSpadden.