Smokehouse Beans Recipe

Sort and rinse

Spread the dried pinto beans on a clean surface and remove any small stones or debris. Rinse beans thoroughly under cold running water.

Quick soak (or overnight)

For quick soak: put rinsed beans into a large pot, add 4 cups water, bring to a boil for 2 minutes, then remove from heat and let soak 1 hour. For overnight soak: cover beans with 3 inches of cold water and refrigerate 6-8 hours or overnight. Drain and rinse before cooking.

Heat a heavy-bottomed Dutch oven or large pot over medium heat. Add the vegetable oil (or reserved bacon fat) and the diced bacon. Cook, stirring occasionally, until bacon is golden and fat renders, about 6-8 minutes. Use a slotted spoon to transfer half the crispy bacon pieces to a small bowl; leave the rendered fat in the pot.

Add the chopped onion and diced red bell pepper to the rendered fat. Reduce heat to medium-low and cook until the vegetables are softened and translucent, about 5-6 minutes. Add the minced garlic and cook 30-45 seconds until fragrant.

Stir in the tomato paste and cook 1-2 minutes, stirring, to remove raw edge. Add the brown sugar, smoked paprika, ground cumin, crushed red pepper flakes, and black pepper; cook 30 seconds to bloom the spices.

Add the Worcestershire sauce and apple cider vinegar; stir to deglaze the pot, scraping any browned bits from the bottom.

Return the drained soaked beans to the pot. Add the smoked pork shoulder scraps (or chopped smoked brisket/pulled pork), reserved crispy bacon pieces, bay leaf, kosher salt, and 6 cups of low-sodium chicken broth. If needed, add up to 1 cup additional water to ensure beans are covered by about 1 inch of liquid.

Bring the pot to a gentle simmer over medium heat, then reduce heat to low to maintain a low simmer. Partially cover and cook, stirring occasionally, until beans are tender but not mushy, 1.5 to 2 hours depending on bean age. Check every 20-30 minutes and add small amounts of hot water or broth if the pot is getting too dry.

About 20 minutes before beans are done, taste and adjust seasoning. Add additional salt, pepper, or a pinch more brown sugar or apple cider vinegar to balance flavors. Remove bay leaf.

If you prefer a thicker, creamier pot of beans, use a potato masher or the back of a wooden spoon to mash 1 to 1 1/2 cups of beans against the side of the pot, then stir to incorporate. Simmer uncovered 5-10 minutes to thicken.

Stir in fresh chopped cilantro or parsley and the optional lemon or lime juice to brighten flavors. If desired, spoon off excess fat from the surface before serving.

Serve hot topped with extra reserved crispy bacon and, if available, a spoonful of chopped smoked meat. Accompanies cornbread or smoked meats well.