bean
Pit baked beans
A pan next to the meat. Molasses, mustard, a little of the brisket fat if you have it.
2 hr · When a packer wraps, or the last two hours of a shoulder.
Ingredients
- 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.