Smashed jalapeño pinto beans spread on a sandwich roll, layered with KC Masterpiece® BBQ Beef, onion slices and extra BBQ sauce. Serve with extra jalapeño pinto beans on the side.
For the BBQ Beef:
4–5 pounds rump or blade roast
1½ teaspoons salt
1 teaspoon black pepper
1½ teaspoons dry mustard
1½ teaspoons cayenne
½ teaspoon garlic powder
1½ to 2 cups KC Masterpiece® Original Barbecue Sauce
For the Beans:
1 15 oz. can pinto beans, drained
1 clove garlic, minced
¼ cup jalapeño, finely chopped
1 teaspoon cumin
Kosher salt
freshly ground black pepper
For the Sandwich:
6 8-inch-long sandwich rolls
Prepared ingredients above
For the BBQ Beef:
Trim excess fat from roast, if needed. Combine seasonings and rub on all sides of meat. Wrap with
plastic wrap or plastic storage bag and refrigerate overnight.
When ready to roast, preheat oven to 325˚F
Place roast in a Dutch oven and cover with 1½ cups barbecue sauce.
Roast for 1 to 1½ hours or until internal temperature reads 135˚F.
Let meat rest for 10 to 15 minutes before slicing. Or, cook meat in a covered barbecue grill over low
Kingsford® Charcoal Briquet coals, turning to cook evenly until done, 1½ to 2 hours, testing with
thermometer for an internal read of 135˚F. Let rest 10 minutes before slicing
For the Beans:
Warm beans in a saucepan over medium heat and smash a bit with a fork.
Add the garlic, jalapeño, cumin and salt and pepper to taste. Keep warm.
For the Sandwich:
Cut sandwich rolls in half lengthwise, leaving one edge attached. Open roll and pull out a bit of soft center.
Spread beans on bottom of roll.
Top with beef slices, sliced onion and more barbecue sauce. Wrap up in wax paper and cut in half.
