Pinto Beans, Coleslaw, Potato Salad, Bbq Sauce Recipe

Rinse and soak

Sort 1.5 cups dried pinto beans and rinse under cold water. Place beans in a bowl, cover with at least 3 cups fresh water and soak for 4–6 hours or overnight. Drain and rinse before cooking. (If short on time, use quick-soak: cover with 4 cups water, bring to a boil 2 minutes, remove from heat and let sit 1 hour, then drain.)

Cook base

In a medium pot over medium heat, cook diced bacon (2 slices) until crisp, about 5–7 minutes. Remove most bacon, leaving 1 tablespoon fat in pot. Add 1/2 cup finely chopped yellow onion and sauté 3–4 minutes until translucent. Add 2 tablespoons minced garlic and cook 30 seconds until fragrant.

Simmer beans

Add soaked and drained beans to the pot along with 1 cup chicken or vegetable broth, 1 tablespoon tomato paste, and 4 cups fresh water (for a total of about 5 cups liquid). Stir in 1.75 teaspoons salt, 1/2 teaspoon black pepper, and 1/2 teaspoon ground cumin. Bring to a boil, then reduce to a low simmer, partially cover and cook gently for 1 to 1.25 hours until beans are tender, stirring occasionally and adding more water if needed to keep beans submerged.

Finish

When beans are tender and cooking liquid has thickened slightly, stir in 1 tablespoon apple cider vinegar and the reserved crisp bacon pieces. Adjust seasoning with additional salt and pepper to taste. Let rest 10 minutes before serving to let flavors meld.

In a large bowl combine 4 cups finely shredded green cabbage, 1/2 cup grated carrot, and 2 tablespoons thinly sliced green onion.

In a separate small bowl whisk together 1/2 cup mayonnaise, 1 tablespoon apple cider vinegar, 1 teaspoon granulated sugar, 1 teaspoon Dijon mustard, 1/2 teaspoon salt and 1/4 teaspoon black pepper until smooth.

Pour dressing over cabbage mixture and toss thoroughly to coat. Taste and adjust seasoning — add a little more vinegar for brightness or a pinch more sugar if too tart. Refrigerate at least 30 minutes before serving for best texture; toss again just before plating.

Cook potatoes

Place 1.25 lbs peeled and cubed Yukon Gold or red potatoes in a pot and cover with cold water by 1 inch. Add 1/2 teaspoon salt to the water. Bring to a boil, then reduce to a simmer and cook until potatoes are fork-tender, about 10–12 minutes. Drain and let cool slightly (keep warm if you prefer more integrated dressing).

Make dressing and assemble

In a bowl combine 1/2 cup mayonnaise, 1 tablespoon yellow mustard, 1 tablespoon sweet pickle relish, 1 teaspoon apple cider vinegar, 3/4 teaspoon salt and 1/2 teaspoon black pepper. Fold in 1/4 cup finely diced celery, 2 tablespoons finely diced sweet onion and 1 chopped hard-boiled egg. Add warm (or cooled) potatoes and gently fold to coat, taking care not to mash the potatoes. Taste and adjust seasoning.

Chill and finish

Cover and refrigerate at least 1 hour to allow flavors to meld. Before serving, sprinkle 1/4 teaspoon paprika over top as a garnish.

In a small saucepan combine 1 cup ketchup, 2 tablespoons packed brown sugar, 2 tablespoons apple cider vinegar, 1 teaspoon Worcestershire sauce, 1/2 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon hot sauce (optional), 1/4 teaspoon salt and 1/4 teaspoon black pepper.

Bring sauce to a gentle simmer over medium-low heat, stirring to dissolve sugar. Reduce heat to low and simmer, uncovered, 8–10 minutes until slightly thickened, stirring occasionally so it doesn't stick. Taste and adjust balance — add more vinegar for tang, sugar for sweetness, or hot sauce for heat.

Remove from heat and let cool slightly. Use warm or refrigerate in an airtight container up to 2 weeks.