Ingredients
Scale
- 1 lb dried pinto beans rinsed and picked over
- 4 cups beef bone broth
- 1 cup water
- ½ cup mezcal, tequila, or freshly squeezed orange juice
- 1 medium yellow or white onion halved
- 2 thick strips of hickory-or-applewood- smoked bacon, left whole or chopped
- 2 cinnamon sticks
- 2 tbsp demerara sugar or dark brown sugar
- Freshly ground black pepper
Instructions
These beans can be made in either a pressure cooker for fast cooking or a crockpot for slow cooking.
Pressure Cooker:
- Stir together the beans, broth, water, mezcal, onion, bacon, cinnamon sticks, and salt.
- Secure the lid and set to cook on high pressure for 1 hour.
- Once done, allow the pressure to release naturally (about 20 minutes), then open the lid and test the beans. (If they aren’t quite done, replace the lid and cook on high pressure for another 5-10 minutes, depending on doneness).
- Stir in the sugar and let sit for a few minutes so it can dissolve.
- Season to taste with salt and pepper, and remove the cinnamon sticks.
- Remove the bacon if left in strips or leave it if added in chopped pieces. Remove the onion halves.
- Serve immediately, or replace the lid and keep warm until ready to serve.
Slow Cooker:
- Stir together the beans, broth, water, mezcal, onion, bacon, cinnamon sticks, and salt.
- Cook the beans on high for 8 hours, stirring once or twice while cooking.
- Turn the heat down to warm and stir in the sugar. Replace the lid and allow the sugar to dissolve for about 5 minutes.
- Season to taste with salt and pepper.
- Remove the bacon if left in strips or leave it if added in chopped pieces. Remove the onion halves.
- Serve immediately, or replace the lid and keep warm until ready to serve.
Notes
To store the beans, cool completely, transfer to an airtight container (with their liquid), and refrigerate up to 5 days. To reheat, transfer the beans and liquid to a small saucepan and reheat gently over low heat, stirring occasionally, until steaming.
