Baked Beans with Burnt Ends Liz Pearson   From Every Day with Rachael Ray October 2008 SERVES 8 Prep Time: 10 min Cook Time: 20 hr 8 slices bacon, chopped 1 onion, chopped Salt and pepper 1 cup brown sugar 1 cup ketchup 3 tablespoons pickle juice 2 tablespoons dry mustard Two 28-ounce cans pork and beans One 15-ounce can pinto beans, rinsed 2 cups chopped burnt ends from Texas-Style Brisket, or chopped ham 1. In a large pot, cook the bacon over medium-high heat until crisp, 5 to 6 minutes. Add the onion, season with salt and pepper and cook, stirring occasionally, until golden, about 3 minutes. Stir in the brown sugar, ketchup, pickle juice and dry mustard and cook, stirring, until thickened, about 2 minutes. 2. Stir in the pork and beans, pinto beans and burnt ends; cook, stirring occasionally, until heated through, about 10 minutes.

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