Baked Beans With Burnt Ends |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Top as a garnish with fineIy chopped onions. I found this recipe in Everyday With Rachael Ray magazine. I have not tried this recipe, but I'm posting it for safe keeping. I plan to use Splenda brown sugar. Ingredients:
8 slices bacon, chopped |
1 onion, chopped |
salt |
pepper |
1 cup brown sugar |
1 cup ketchup |
3 tablespoons pickle juice |
2 tablespoons dry mustard |
56 ounces pork and beans |
15 ounces pinto beans, rinsed |
2 cups chopped burnt ends from texas style beef brisket or 2 cups ham |
Directions:
1. In a large pot, cook the bacon over medium-high heat until crisp, 5-6 minutes.
2. Add the onion, season with salt and pepper and cook, stirring occasionally, until golden, about 3 minutes.
3. Stir in the brown sugar, ketchup, pickle juice and dry mustard and cook, stirring, until thickened, about 2 minutes.
4. Stir in the pork and beans, pinto beans and burnt ends; cook, stirring occasionally, until heated through, about 10 minutes.
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