Best 2 Mighty Quinn Burnt End Baked Beans Recipes

Preparing "Mighty Quinn Burnt End Baked Beans" is a delightful culinary experience that combines smoky flavors, tender textures, and zesty notes. These beans are known for their unique and captivating taste profile that leaves a lasting impression on your palate. Whether you're an experienced chef or a home cook yearning for a hearty and flavorful dish, this recipe offers a simple yet rewarding journey through the world of baked beans. From selecting the perfect type of beans to choosing the right blend of spices and aromatics, every step in making this dish is crucial to achieving its signature burnt-end goodness. Get ready to embark on a culinary adventure as we delve into the secrets of creating this irresistible dish, exploring variations, and discovering the techniques that elevate it to a truly extraordinary culinary delight.

Check out the recipes below so you can choose the best recipe for yourself!

PINTO BEANS WITH BURNT ENDS

Pinto Beans with Burnt Ends image

Provided by Bobby Flay

Categories side-dish

Time 1h10m

Yield 8 servings

Number Of Ingredients 40

Ingredients

2 tablespoons canola oil
8 ounces double-smoked slab bacon, cut into small dice
1 medium carrot, grated on the large holes of a box grater
1 medium Spanish onion, cut into small dice
3 cloves garlic, finely chopped
Two 15-ounce cans pinto beans, drained, rinsed well and drained again
2 cups Bobby Flay's Mesa Barbecue Sauce, recipe follows, or your favorite BBQ sauce
1 to 2 cups homemade chicken stock or low-sodium canned broth, plus more if needed
1/4 cup clover honey
3 tablespoons light brown sugar
Kosher salt and freshly ground black pepper
A few cups burnt ends from Smoked, Spice Rubbed, Texas-Style Brisket, recipe follows
Handful torn fresh parsley leaves
2 tablespoons (1/4 stick) butter
1/2 medium red onion, finely diced
3 garlic cloves, minced
6 plum tomatoes, coarsely diced
1/4 cup ketchup
3 tablespoons dark molasses
2 tablespoons Dijon mustard
2 tablespoons dark brown sugar
1 tablespoon honey
1 teaspoon cayenne
1 tablespoon ancho chile powder*
1 tablespoon pasilla chile powder*
1 tablespoon paprika
1 tablespoon Worcestershire sauce
3 tablespoons ancho chile powder
2 tablespoons kosher salt
1 tablespoon allspice, ground
1 tablespoon celery seeds
1 tablespoon coriander seeds, ground
1 tablespoon garlic powder
1 tablespoon mustard seeds, ground
1 tablespoon dried oregano
1 tablespoon smoked Spanish paprika
1 tablespoon freshly ground black pepper
One 8- to 10-pound brisket, untrimmed
3 cups oak or pecan wood chips, or 6 big chunks, soaked in cold water for at least 1 hour and up to 4 hours
2 cups apple juice (in a spray bottle)

Steps:

Put the canola oil and bacon in a medium cast-iron or enamel coated cast-iron Dutch oven over medium heat. Cook until crisp. Add the carrots and onions to the pan and cook until soft, about 5 minutes. Add the garlic and cook, about 1 minute. Add the beans, barbecue sauce, 1 cup stock, honey and brown sugar and mix gently to combine; season with salt and pepper. Cover and simmer, about 20 minutes. Check to see if the mixture is dry, and if it is, add a little more stock. Continue simmering until slightly thickened, about 15 minutes. Stir in the burnt ends. Garnish the top with the parsley and let sit 10 minutes before serving.
In a large saucepan over medium heat, melt the butter and sweat the onion and garlic until translucent, about 3 minutes. Add the tomatoes and simmer 15 minutes. Add the remaining ingredients and simmer 20 minutes.
Puree the mixture in a food processor, pour into a bowl, and let cool at room temperature. May be refrigerated up to 1 week or frozen.
Mix together all the spices in a bowl. Liberally rub the entire brisket with the spices, wrap tightly in plastic wrap and refrigerate for at least 4 hours and up to 24 hours. Remove the brisket from the refrigerator 1 hour before beginning the smoking process to take the chill off, and remove the plastic wrap.
Get your smoker running at 225 degrees F with hardwood charcoal and a few handfuls of soaked wood chips. This temperature should be maintained throughout the entire smoke. (If you are using a grill: Set up the grill for indirect heat, banking the coals on one side of the grill and scattering the wood chips on top. Maintain the temperature at 225 degrees throughout the smoking process, adding chips as necessary until you wrap the brisket in foil.)
Place the brisket fat-side up on your smoker grate and close it up for the long smoke.
Open your barbecue smoker every hour or 2 and spray the brisket liberally with apple juice to help keep the meat from drying out. Also keep apple juice in the water pan if you are using a water smoker.
When the internal temperature reaches 165 to 170 degrees, after about 4 hours, wrap the brisket in aluminum foil and continue to cook for another 3 1/2 to 4 1/2 hours. This little trick is a big help in getting the meat tender, especially for beginners. Figure that a brisket smoked at around 200 degrees will take about 1 1/2 hours per pound. The brisket is done when the internal temperature reaches 185 degrees F. Remove and let rest 20 minutes before slicing. Remove the foil from the brisket over a large pan or disposable pan and reserve the liquid. Cut off the brisket points and reserve for another use.

MIGHTY QUINN BURNT END BAKED BEANS

Mighty Quinn Burnt End Baked Beans image

Categories Bean

Number Of Ingredients 9

Ingredients

1 pound Great White Northern Beans
1/2 pound Black Eyed Peas
1 Spanish Onion (diced)
3 Garlic Cloves
1/2 cup Ketchup
1/4 cup Worcestershire Sauce
1 cup Chipotle Pepper (Chopped)
1 Salt & Pepper
1/2 pound Bacon (diced, crispy, in a stockpot)

Steps:

1. Soak Beans
2. Fry Diced Bacon
3. Set aside bacon...soften onion in bacon fat...add garlic at end for a minute
4. Add beans, ketchup, worcestershire, chipotle, bacon and cooked brisket or pork trimmings)
5. Bring to simmer (bubbling slightly), cover, cook for 1 hour (add wter if needed)
6. Keep cooking covered til beans tender (checking every 30 mins).
7. Once tender, remove lid and cook to reduce to taste. Add S&P to taste.

Tips:

Use high-quality ingredients for the best flavor. Look for dry beans that are plump and unwrinkled, and avoid any beans that have holes or cracks.
Soak the beans overnight before cooking. This will help to soften them and reduce the cooking time.
Rinse the beans thoroughly before cooking. This will help to remove any dirt or debris.
Use a variety of seasonings to flavor the beans. Some popular seasonings include salt, pepper, garlic, onion, and chili powder.
Cook the beans on low heat for a long period of time. This will help to tenderize the beans and develop the flavors.
Add the burnt ends to the beans during the last hour of cooking. This will allow the burnt ends to infuse the beans with their smoky flavor.
Serve the beans hot with your favorite sides. Some popular sides include cornbread, coleslaw, and potato salad.

Conclusion:

This recipe for Mighty Quinn's Burnt End Baked Beans is a delicious and easy-to-make dish that is perfect for any occasion. The beans are tender and flavorful, and the burnt ends add a smoky and savory flavor that takes this dish to the next level. Whether you are serving these beans at a backyard barbecue or a potluck, they are sure to be a hit.