BakeMexican
Pit baked beans
A pan next to the meat. Molasses, mustard, a little of the brisket fat if you have it.
Made it?
2 hr · 25 min hands-on · pull 185°F
Ingredients
12 lb on the fire · ~6 lb to the table · 12 plates at 8 oz
- pinto beans, drained2 cans
- onion, diced1
- molasses1/3 cup
- yellow mustard2 tbsp
- brisket drippings or bacon fat2 tbsp
- kosher salt1 tsp
Method
- 1
Onion in the fat until it slumps. Beans, molasses, mustard.
- 2
Uncovered 300°F or on the pit 1½–2 hours until the top sets and the liquid is glossy, not soup.
- 3
Salt late. These are not the from-scratch pintos already here — those are a pot. These are a pan.
On the plate
With this, try
- With this dish, try making skillet cornbread.
While a shoulder rests, or the last half hour of ribs. Cornmeal, buttermilk, an egg, a screaming-hot skillet with bacon fat or butter.
30 min
- With this dish, try making vinegar slaw.
Anytime. Better after an hour in the fridge. Cabbage, carrot, cider vinegar, a pinch of sugar, salt, pepper. No mayo if the meat is already rich.
20 min
- With this dish, try making cucumber-onion salad.
Anytime. Better after 20 minutes in the vinegar. Thin cucumber, thin onion, vinegar, a pinch of sugar, salt.
15 min