Chef Aaron Franklin’s Pinto Bean Recipe

Ingredients

1 pound dried pinto beans, picked over and rinsed
1/2 cup diced yellow onion
1/2 cup Bean Seasoning (recipe follows)
8 cups water
1 cup chopped brisket bark and shredded meat

Bean Seasoning – yields approx. 2 cups

1 cup chile powder
1/2 cup kosher salt
1/4 cup coarse black pepper
2 tbsp onion powder
2 tbsp garlic powder
1 tsp ground cumin

Combine all of the ingredients and mix well. Store in an airtight container.

Directions

1. Combine the beans, onion, bean seasoning, and water in a large pot and let soak for 4 to 6 hours, or for up to overnight, which is what we do in the restaurant.

2. Add the brisket bark and meat to the soaked beans and bring to a boil. Lower the heat to a slow simmer, cover, and cook for 3 to 4 hours, until the beans are tender.

 
For more recipes just like these:

Franklin Barbecue: A Meat-Smoking Manifesto, by Aaron Franklin & Jordan Mackay

Reprinted with permission from Franklin Barbecue by Aaron Franklin & Jordan Mackay, copyright © 2015. Published by Ten Speed Press, an imprint of Penguin Random House LLC. Photography credit: Wyatt. McSpadden© 2015