Baked Beans With Burnt Ends Recipe

Ingredients

8 slices bacon, chopped

1 onion, chopped

salt and pepper

1 cup brown sugar

1 cup ketchup

3 tbsp pickle juice

2 tbsp dry mustard

2 28-ounce cans pork and beans

1 15-ounce can pinto beans, rinsed

2 cups chopped burnt ends from Texas-Style Brisket or chopped ham.

Preparation

In a large pot, cook the bacon over med-high heat until crisp, 5 to 6 min. Add the onion, season with salt and pepper and cook, stirring occasionally, until golden, about 3 min. Stir in the brown sugar, ketchup, pickle juice and dry mustard and cook, stirring, until thickened, about 2 min.

Stir in the pork and beans, pinto beans and burnt ends; cook, stirring occasionally, until heated through, about 10 min.