Beans and brisket are both about as Southern as Southern gets. The recipe that follows is an effective — and delicious — way to use up leftover brisket, turning it into a hearty and satisfying meal in its own right. Bump up the cayenne or add some hot pepper sauce if you like a serious kick with your beans.
Add hunk of cornbread for dipping in the sauce, or serve as a side dish for barbecued or roasted meats. I like the sturdiness of pinto beans, but feel free to use whatever beans you like or have on hand. White beans, kidney beans, or butter beans would all work equally well.
Southern Brisket Beans
8
5 minutes
20 minutes
25 minutes
1/4 cup butter
3/4 pound cooked brisket, shredded
1 large onion, diced
4 garlic cloves, minced
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon cayenne
1 cup ketchup
3/4 cup apple cider vinegar
1/3 cup brown sugar
4 (15-ounce) cans pinto beans, drained and rinsed
1/3 cup water
Melt the butter in a stockpot or large saucepan over medium heat
Add the onion and garlic and cook, stirring frequently, until softened, about 5 minutes.
Stir in the chili powder, cumin and cayenne, and cook, stirring, for 30 seconds more.
Add the ketchup, vinegar and sugar, stir, and bring to a simmer.
Reduce the heat to low and cook, uncovered, for about 5 minutes, stirring occasionally, until the sauce thickens a bit.
Add the beans and brisket to the pan, and stir.
Add 1/3 cup water to the pot and stir once more. Cover, and simmer for about 8 to 10 minutes.
Serve hot.
