Ingredients:

  • 2 cups dried pinto beans, rinsed
  • 1 tablespoon olive oil
  • 6 oz smoked bacon, chopped
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 cup barbecue sauce
  • 1/4 cup molasses
  • 2 tablespoons brown sugar
  • 2 teaspoons Dijon mustard
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper, optional
  • 1/2 teaspoon black pepper
  • Salt to taste
  • 2 cups chicken broth or water

Instructions:

  1. Soak the dried pinto beans in water overnight or for at least 6 hours. Drain and rinse.
  2. In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped bacon and cook until crispy. Remove bacon with a slotted spoon and set aside.
  3. In the bacon fat, add chopped onion. Sauté until translucent (about 5 minutes). Add minced garlic and sauté for an additional minute until fragrant.
  4. Stir in the reserved bacon, soaked beans, barbecue sauce, molasses, brown sugar, Dijon mustard, smoked paprika, cayenne (if using), black pepper, and salt. Pour in chicken broth or water.
  5. Bring to a boil, then reduce heat to low. Cover and simmer for 50–60 minutes, stirring occasionally, until beans are tender.
  6. Taste and adjust seasoning with additional salt or spices as needed. If the beans are too thick, add a bit more broth or water.
  7. Serve warm, garnished with fresh parsley or green onions if desired.