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Dutch Oven: Aaron Franklin's Pinto Beans

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  • Jon Solberg
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    .......

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  • smarkley
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    noooooo... lmao!!!

  • Jerod Broussard
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    Do you take it up to 207 like dutch oven yard bird??

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  • smarkley
    started a topic Dutch Oven: Aaron Franklin's Pinto Beans

    Dutch Oven: Aaron Franklin's Pinto Beans

    AARON FRANKLIN’S PINTO BEANS


    Ingredients:
    1 pound dried pinto beans
    1/4 medium yellow onion, diced
    1/4 cup chili powder
    1 1/2 tablespoons kosher salt
    1 tablespoon black pepper
    2 teaspoons onion powder
    2 teaspoons garlic powder
    1/4 teaspoon ground cumin
    1 cup chopped smoked brisket

    Instructions:
    Rinse the pinto beans and remove any rocks. Place the beans, onion, chili powder, salt, black pepper, onion powder, garlic powder, and cumin in a large pot. Cover with 2 inches of water, stir until the spices are well distributed, and then soak the beans uncovered for 8 hours. Alternatively, you can bring the pot to a boil, turn off the heat, cover the pot, and let them quick soak for 1 hour.

    To cook the beans, add the brisket to the pot. (Do not drain the soaking liquid.) You want there to be at least an inch and a half of water above the beans, so add more water to the pot if needed. Bring the pot to a boil, then turn down the heat down to low, cover the pot, and then gently simmer for 1 hour.

    After 1 hour, remove the cover and then continue to cook the beans until they’re tender, which will depend on the age of the beans. This can happen anywhere from 1 hour to 3 hours.

    If you want to make these in the slow cooker, after soaking, cook them covered on low for 6 hours, then remove the lid and continue to cook on low for 2 more hours.


    This is a long Dutch Oven cook... you need to refresh your briquettes or wood coals about every hour. ( I cheated a little and cooked just the beans for awhile on the kitchen stove, before I put in all the other ingredients) -- another option for faster cooking would be to start out with canned pinto beans, that will cut the cook time a lot

    Yield:
    6 to 12 servings

    Notes:
    If you're not using kosher salt but table salt or sea salt instead, reduce the amount of salt to 1 tablespoon, otherwise the beans may be too salty.

    Also.. I added a small can of diced green chilies and 1/2 teaspoon of chipotle powder to zip it up a little!
    original recipe from Aaron Franklin and this website:
    http://www.homesicktexan.com/2015/07/pinto-beans-aaron-franklin-barbecue.html


    Click image for larger version

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