Burnt Bean Co. sits in downtown Seguin, opened in 2020 by co-owners Ernest Servantes and Dave Kirkland, two competition barbecue pitmasters who faced off on the circuit before joining forces. The name comes from a mistranslated joke about burning a pot of beans at a competition — frijoles quemados, or "burnt beans."
The menu runs on classic Central Texas format: slow-smoked prime brisket and pork ribs sold by the half-pound, sandwiches built on sliced brisket and turkey, and made-in-house sides like Cowboy Beans and mac-and-cheese. Beyond the staples, smoked chicken drumsticks with a peppery crust and thick-cut smoked turkey have drawn particular attention, alongside desserts like Big Red tres leches. Weekends bring a separate Tejano-style Sunday breakfast menu, with barbacoa tacos and brisket huevos rancheros.
The restaurant holds a Michelin Bib Gourmand in the Texas guide, and the kitchen has been recognized by the James Beard Foundation three years running — a Best Chef semifinalist nod in 2022, a Best Chef Texas finalist spot in 2023, and an Outstanding Chef semifinalist nod in 2024. San Antonio Current has also named it among the city's best.
The menu runs on classic Central Texas format: slow-smoked prime brisket and pork ribs sold by the half-pound, sandwiches built on sliced brisket and turkey, and made-in-house sides like Cowboy Beans and mac-and-cheese. Beyond the staples, smoked chicken drumsticks with a peppery crust and thick-cut smoked turkey have drawn particular attention, alongside desserts like Big Red tres leches. Weekends bring a separate Tejano-style Sunday breakfast menu, with barbacoa tacos and brisket huevos rancheros.
The restaurant holds a Michelin Bib Gourmand in the Texas guide, and the kitchen has been recognized by the James Beard Foundation three years running — a Best Chef semifinalist nod in 2022, a Best Chef Texas finalist spot in 2023, and an Outstanding Chef semifinalist nod in 2024. San Antonio Current has also named it among the city's best.