Burnt Ends Beans

Name: Burnt Ends Beans
Yield: makes 8 servings
Ingredients: 1 medium onion, chopped; 2 tablespoons bacon drippings or oil; Three 15 1/2-ounce cans Great Northern or navy beans, drained and rinsed; 1/2 cup ketchup; 1/2 cup brown sugar; 2 tablespoons Worcestershire sauce; 2 tablespoons cider vinegar; 2 tablespoons spicy brown or Dijon mustard; 2 tablespoons bottled smoke; 1/2 teaspoon black pepper; 1/2 cup chopped cooked beef brisket or chuck, pork butt, or chicken (plus some of the drippings)

January 24, 2012

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.

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