Aaron Franklin’s pinto beans

By RoketJSquerl

Ingredients

• 1 pound dried pinto beans
• 1/4 medium yellow onion, diced
• 1/4 cup chili powder
• 1 1/2 tablespoons kosher salt
• 1 tablespoon black pepper
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1/4 teaspoon ground cumin
• 1 cup chopped smoked brisket

Details

Servings 6
Adapted from homesicktexan.com

Preparation

Step 1

Rinse the pinto beans and remove any rocks. Place the beans, onion, chili powder, salt, black pepper, onion powder, garlic powder, and cumin in a large pot. Cover with 2 inches 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.

To cook the beans, add the brisket to the pot. (Do not drain the soaking liquid.) You want there to be at least an inch and a half of water above the beans, so add more water to the pot if needed. Bring the pot to a boil, then turn down the heat down to low, cover the pot, and then gently simmer for 1 hour.

If you want to make these in the slow cooker, after soaking, cook them covered on low for 6 hours, then remove the lid and continue to cook on low for 2 more hours.

So much for not adding salt at the beginning or the beans will be tough!

Optionally, hold out about 1/4 of the beans when beginning to cook. Add in after 30 minutes. These beans will be less done than the rest, and will give a bite to the finished beans.