Beans are summer essential and full of fiber and proteins. This recipe is all about making beans spicy and full of flavor using leftover pork or meat.
Ingredients
1 pound (450g) dried pinto beans
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 garlic cloves, minced (about 4 teaspoons)
1 tablespoon (12g) ground cumin
1 tablespoon (12g) paprika
2 tablespoons (20g) coarsely ground black pepper
2 whole dry New Mexico, Guajillo, California, or pasilla chilies, stems and nuts, finely chopped.
2 teaspoons (5g) of dried oregano
8 to 12 ounces (225 to 340g) left over smoked meat, pork or turkey (see note)
2 bay leaves
1/4 cup (2.25 ounces) brown sugar
2 tablespoons (30ml) apple cider vinegar
Directions
To Cook on the Stovetop:
Take beans in bowl and cover with water by at least 2 inches. Add 1 tablespoon salt, stir to dissolve, and let beans stand overnight. The next day, drain beans and set aside. Heat oil on medium-high heat. Cook onion celery and stir until softened for 4 minutes. Add garlic ,cumin, paprika, black pepper, dried chilies, oregano, and chopped meat. Cook and stir until fragrant for 30 seconds. Add beans, bay leaves, 8 cups (2L) water ,boil and stir occasionally until beans are tender and liquid is reduced, forming rich consistency for 3 hours. Add sugar, vinegar, season with salt and pepper, discard bay leaves and serve.
To Cook in a Pressure Cooker:
Heat oil in pressure cooker medium-high heat (if using an electric pressure cooker, set it to “saute” and preheat). Cook onion celery and stir until softened for 4 minutes. Add garlic, cumin, paprika, black pepper, dried chilies, oregano, and chopped meat. Cook and stir until fragrant for 30 seconds. Connect the beans, the bay leaves and 6 cups (1.5L) of water. Close cooker and cook at high pressure for 45 minutes. Remove and release pressure in short bursts . Remove lid and simmer until beans are completely tender and liquid is reduced ,forming rich consistency for 15 to 30 minutes. Add sugar ,vinegar, season with salt and pepper, discard bay leaves, and serve.
Note Beans are tasty with leftover pork or any meat and if you don’t have then replace it with 6 ounces cooked bacon or 8 ounces of any smoked sausage.
