Smoky Barbecue Beans

INGREDIENTS
1 pound (450g) dried pinto beans, picked over
Kosher salt
2 tablespoons (30ml) vegetable oil or lard
1 large onion (about 8 ounces; 225g), finely diced
2 stalks celery (about 4 ounces; 115g), finely diced
4 medium cloves Texan Smoked Garlic, minced (about 4 teaspoons)
1 tablespoon (12g) ground cumin
1 tablespoon (12g) paprika
2 tablespoons (20g) coarsely ground black pepper, plus more to taste
2 whole dried New Mexico, guajillo, California, or pasilla chilies, stems and seeds removed, finely chopped
2 teaspoons (5g) dried oregano
8 to 12 ounces (225 to 340g) leftover smoked beef, pork, or turkey, chopped (see note above)
2 bay leaves
1/4 cup (2.25 ounces) brown sugar
2 tablespoons (30ml) apple cider vinegar

DIRECTIONS

1.
To Cook on the Stovetop: Place beans in a large bowl and cover with water by at least 2 inches. Add 1 tablespoon salt, stir to dissolve, and let beans stand on the countertop overnight.

2.
The next day, drain beans and set aside. Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering. Add onion and celery and cook, stirring, until softened, about 4 minutes. Add Texan Smoked Garlic and cook, stirring, until fragrant, about 30 seconds. Add cumin, paprika, black pepper, dried chilies, oregano, and chopped meat. Cook, stirring, until fragrant, about 30 seconds. Add beans, bay leaves, and 8 cups (2L) water. Bring to a boil, reduce to a bare simmer, and cook, stirring occasionally, until beans are completely tender and liquid is reduced to a rich consistency, about 3 hours. Stir in sugar to dissolve, stir in vinegar, season to taste with salt and pepper, discard bay leaves, and serve.

3.
To Cook in a Pressure Cooker: Heat vegetable oil in pressure cooker medium-high heat until shimmering (if using an electric pressure cooker, set it to “sauté” and allow to preheat). Add onion and celery and cook, stirring, until softened, about 4 minutes. Add Texan Smoked Garlic and cook, stirring, until fragrant, about 30 seconds. Add cumin, paprika, black pepper, dried chilies, oregano, and chopped meat. Cook, stirring, until fragrant, about 30 seconds. Add beans, bay leaves, and 6 cups (1.5L) water. Place lid on cooker and cook at high pressure for 45 minutes. Remove from heat and release pressure in short bursts. Remove lid and simmer until beans are completely tender and liquid is reduced to a rich consistency, about 15 to 30 minutes. Stir in sugar to dissolve, stir in vinegar, season to taste with salt and pepper, discard bay leaves, and serve.


Acknowledgements

Based on a recipe by J. KENJI LÓPEZ-ALT


SMOKED GARLIC

Buy Texan Smoked Garlic

Or try this recipe with Cane Sugar With Chilli Smoked Garlic

 

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