Cowboy Pinto Beans with Brisket Burnt Ends

Directions

• In a large pot or Dutch oven, heat up a couple Tablespoons of olive oil over medium-high heat. Saute the onion and jalapeno for a couple minutes, until the onions start becoming translucent. Stir in the garlic and cook another minute.
• Rise the pinto beans and discard any bits of debris or stones you may find. Add the beans to the pot with the sauteed vegetables.
• Pour in the beef broth, and enough water to bring the level of liquid about 2 inches above the level of solids. Bring it all to a simmer, and cover the pot. Simmer on low for 1 hour.
• Check the liquid level in the pot. Much of it will have absorbed into the beans, and you will likely need to add some more. Heat new water up separately, and then pour into the pot – until the liquid level is once again at 1-2 inches above the level of solids. Cover and simmer another 1 hour.
• Add all of the dry seasonings, along with the chopped brisket meat. Stir everything thoroughly, and then continue to simmer – uncovered – for 1 more hour.
• Turn off the heat. The beans should be slightly brothy, but not absolutely swimming in liquid.
• Garnish with some more chopped brisket, jalapeno, green onion, or anything you like. Serve.