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)

  1. Combine all of the ingredients and mix well. Store in an airtight container.

Directions for the Beans

  1. 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.

  2. 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.