Smoky Barbecue Beans

seriouseats.com

Hello Kirsti

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 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

¼ cup (2.25 ounces) brown sugar

2 tablespoons (30ml) apple cider vinegar

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