Smoky Barbecue Beans Recipe
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Category
Sides
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Cusine
American
What do you need?
How to make?
Ingredients
1 pound dried pinto beans, picked over
Kosher salt
2 tablespoons vegetable oil or lard
1 large onion , finely diced
2 stalks celery , finely diced
4 medium cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon paprika
2 tablespoons 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 dried oregano
8 to 12 ounces
2 bay leaves
1/4 cup brown sugar
2 tablespoons apple cider vinegar
Directions
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. 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 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 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.
Heat vegetable oil in pressure cooker medium-high heat until shimmering . Add onion and celery and cook, stirring, until softened, about 4 minutes. Add 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 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.