When you’re finished slicing and chopping a smoky beef brisket, what’s left on the cutting board are the coveted crusty, juicy bits called the burnt ends. In beans, burnt ends add robust, meaty flavor just like a ham hock, a hunk of salt pork, or bacon. Here the bits of barbecue and meat juices are tossed in with canned white beans that have been doctored up with the regular barbecue sauce ingredients. We add pretty much any cheater BBQ meat scraps to canned pork and beans, too.
Recipe information
Yield
makes 8 servings
Ingredients
Preparation
Step 1
COOK the onion in the bacon drippings in a medium skillet over medium heat until lightly browned and softened, about 8 minutes.
Step 2
COMBINE the onion and the remaining ingredients in a large saucepan. Simmer over medium-low heat for about 30 minutes. Or, put everything in a medium slow cooker (at least 4 quarts). Cook on high for 2 hours or on low for 3 to 4 hours.
