Smoky BBQ Pinto Beans with Brisket Trimmings

Quick Recipe Version (TL;DR)

• Yield: 8 servings (about 8 cups)
• Prep Time: 15 minutes
• Cook Time: 2 hours 15 minutes
• Total Time: 2 hours 30 minutes (plus 8–12 hours soaking)

Quick Ingredients

• 1 lb dried pinto beans (about 2 cups)
• 1 tbsp kosher salt (for soaking)
• 8 oz smoked brisket trimmings, chopped
• 1 large yellow onion, diced
• 1 jalapeño, seeded and finely chopped
• 3 cloves garlic, minced
• 2 tbsp tomato paste
• 2 tsp chili powder, 1 tsp ground cumin, 1 tsp smoked paprika
• 1 bay leaf, 1/2 tsp black pepper
• 6 cups low-sodium beef or chicken broth, plus water as needed
• 1/2 cup strong coffee or amber lager
• 2 tsp Worcestershire, 1 tbsp brown sugar or molasses
• 1 tbsp apple cider vinegar; kosher salt to taste

Do This

• 1. Soak beans 8–12 hours in cold water with 1 tbsp kosher salt; drain and rinse.
• 2. Heat a Dutch oven over medium. Cook chopped brisket trimmings 5–7 minutes to render fat.
• 3. Add onion and jalapeño; cook 5–6 minutes until softened. Stir in garlic 30–60 seconds.
• 4. Add tomato paste and spices; cook 1 minute. Stir in drained beans, broth, coffee/beer, Worcestershire, sugar, bay leaf, and pepper.
• 5. Bring to a gentle simmer. Cover and bake at 300°F for 1 hour 45 minutes to 2 hours 15 minutes, stirring once and adding water if needed.
• 6. Mash a ladle of beans to thicken. Stir in vinegar; salt to taste. Rest 10 minutes and serve.

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Why You’ll Love This Recipe

• Deep, smoky flavor from real brisket trimmings and gentle oven braising.
• Silky, tender beans thanks to a simple salt soak and low, slow cooking.
• Balanced BBQ profile: savory, lightly sweet, a touch of heat, and a bright finish.
• Perfect make-ahead side that pairs with ribs, brisket, pulled pork, or grilled veggies.

Grocery List

• Produce: 1 large yellow onion; 1 jalapeño; 3 cloves garlic; optional scallions or cilantro for garnish
• Dairy: none
• Pantry: 1 lb dried pinto beans; kosher salt; black pepper; chili powder; ground cumin; smoked paprika; bay leaf; tomato paste; brown sugar or molasses; Worcestershire sauce; apple cider vinegar; low-sodium beef or chicken broth; strong coffee or amber lager

Full Ingredients

Beans

• 1 lb dried pinto beans (about 2 cups)
• 1 tbsp kosher salt (for soaking)

Meat & Aromatics

• 8 oz smoked brisket trimmings or burnt ends, chopped into 1/2-inch pieces
• 1 large yellow onion, diced (about 2 cups)
• 1 jalapeño, seeded and finely chopped (leave some seeds for extra heat, optional)
• 3 cloves garlic, minced

Liquids & Seasonings

• 6 cups low-sodium beef or chicken broth (plus up to 2 cups hot water as needed)
• 1/2 cup strong brewed coffee or amber lager
• 2 tbsp tomato paste
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1 bay leaf
• 1/2 tsp freshly ground black pepper
• 2 tsp Worcestershire sauce
• 1 tbsp brown sugar or molasses
• 1 tbsp apple cider vinegar (to finish)
• Kosher salt, to taste (start with 1/2 tsp if needed; adjust at the end)

Optional Garnish

• Thinly sliced scallions or chopped cilantro
• Pickled jalapeño slices

Step-by-Step Instructions

Step 1: Brine-soak the beans

Place the pinto beans in a large bowl. Cover with at least 2 inches of cold water and stir in 1 tablespoon kosher salt. Soak 8–12 hours (overnight). Drain and rinse well before cooking. This simple salted soak seasons the beans and helps them cook up creamy.

Step 2: Render the brisket trimmings

Preheat your oven to 300°F. Set a heavy Dutch oven (5–6 quarts) over medium heat. Add the chopped smoked brisket trimmings and cook 5–7 minutes, stirring, until some fat renders and the edges lightly crisp. If your trimmings are very lean, add 1 teaspoon neutral oil to help them sizzle. If there’s more than 2 tablespoons fat in the pot, spoon off the excess.

Step 3: Sweat the aromatics

Add the diced onion and jalapeño to the pot with the brisket fat. Cook, stirring, until the onion is translucent and softened, 5–6 minutes. Stir in the minced garlic and cook 30–60 seconds until fragrant.

Step 4: Bloom tomato paste and spices

Stir in the tomato paste, chili powder, cumin, and smoked paprika. Cook 60–90 seconds, stirring constantly, to lightly caramelize the paste and wake up the spices. This builds a deeper BBQ backbone.

Step 5: Add beans and liquids; bring to a gentle simmer

Stir in the drained beans along with the broth, coffee or beer, Worcestershire, brown sugar or molasses, bay leaf, and black pepper. Bring just to a simmer over medium heat. Taste the liquid; if it already tastes quite salty (due to your brisket or broth), hold off on adding additional salt until the end.

Step 6: Oven-braise until tender and silky

Cover the pot and transfer to the 300°F oven. Cook 1 hour 45 minutes to 2 hours 15 minutes, stirring once halfway. Keep the beans just submerged; add up to 2 cups hot water as needed. The beans are done when they’re plush and creamy with no chalky center. If you prefer thicker beans, uncover and simmer on the stovetop over medium-low for 10–15 minutes to reduce, stirring often.

Step 7: Finish, balance, and serve

Fish out the bay leaf. Mash a ladleful of beans against the side of the pot and stir back in to naturally thicken. Stir in the apple cider vinegar. Taste and adjust salt and pepper. Let rest 10 minutes so the beans settle and the sauce turns glossy. Garnish with scallions or cilantro and serve warm alongside your barbecue spread.

Pro Tips

• Salt-soak for creaminess: A 1 tablespoon kosher salt soak seasons the beans and helps them cook tender without bursting.
• Layer the smoke: Smoked brisket trimmings bring real barbecue depth; the coffee or amber beer adds roasty, malty undertones.
• Control thickness: For saucier beans, keep the lid on. For thicker, spoon-coating beans, finish uncovered and mash a few beans.
• Add acid at the end: Vinegar brightens flavors without toughening the bean skins.
• Taste your broth: Use low-sodium broth so you can season confidently at the finish.

Variations

• Instant Pot: Sauté brisket and aromatics on Sauté. Add ingredients as written with 5 cups broth and 1/2 cup coffee/beer. Pressure cook on High for 35 minutes; natural release 20 minutes. Finish with vinegar and seasoning.
• Vegetarian Smoky Beans: Skip brisket; sauté 2 tbsp olive oil with aromatics. Add 1 tsp smoked paprika (total 2 tsp) and a tiny 1/4 tsp liquid smoke. Use vegetable broth.
• Sweet-Heat BBQ Beans: Stir in 1–2 tbsp maple syrup and 1–2 tsp minced chipotle in adobo during Step 4.

Storage & Make-Ahead

Refrigerate cooled beans in an airtight container up to 4 days. They taste even better on day two. Freeze up to 3 months; thaw overnight in the fridge. Reheat gently on the stovetop with a splash of water or broth, stirring often until hot and glossy.

Nutrition (per serving)

Approximate for 8 servings: 300 calories; 18 g protein; 38 g carbohydrates; 9 g fiber; 8 g fat; 620 mg sodium (varies with broth and brisket). These values are estimates.