Ingredients:
2 cups Dry pinto beans 2 cup SBR Hickory Brown Sugar barbecue sauce 2 cups Sweet onions, small dice 1 cup Brewed coffee 1 lb. Chopped barbecue brisket 4 tbsp Chili powder 2 tbsp Ground cumin 2 tbsp Red pepper flakes Kosher salt, to taste Directions:
Recipe and photo courtesy of Ken’s
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