1 slice thick cut bacon, cooked and crumbled
1 onion, chopped
3 cloves garlic, minced
4 cayenne peppers, minced
15 oz canned pinto beans, drained
15 oz fire roasted tomatoes
1 tablespoon apple cider vinegar
1/2 teaspoon thyme
1/2 teaspoon dark brown sugar
1 teaspoon hot paprika
Saute the garlic, onion and peppers in bacon grease or oil until the onion is translucent. Add the remaining ingredients. Stir. Cover and simmer until fully cooked.
We smoked a brisket Texas-style and Matt suggested I make beans to go along with it. After reading tons of recipes for ranch beans, cowboy beans and gaucho beans (all simultaneously similar yet different) I decided to make up my own recipe. This what I came up with and I am happy to say it did the brisket justice. I used canned beans because it was quicker but dried (cooked) could be substituted. I also made a relatively small batch (most recipes called for 16 oz of dried beans and tons of tomato) but it could be doubled if need be. If you have any end bits from your brisket, they are tasty stirred into the beans as well.