Hearty Smoked Meat & Pinto Bean Stew

1. Soak the Beans

Start by placing the dried pinto beans in a large bowl. Cover them with water, ensuring the water level is about two inches above the beans. Add a tablespoon of kosher salt and stir to combine. Let the beans soak overnight. This soaking process softens the beans, allowing for even cooking the next day. By morning, the beans should be plump and rehydrated.

2. Drain and Set Aside Beans

The next day, drain the beans using a colander and set them aside.

3. Cook Onions and Celery

In a large Dutch oven, heat the vegetable oil over medium heat until it shimmers. Add the finely diced onion and celery to the pot and cook, stirring occasionally, for about four minutes until the vegetables are softened.

4. Add Garlic

Add the minced garlic and cook for an additional 30 seconds until the garlic becomes fragrant.

5. Add Spices and Meat

Now, stir in the ground cumin, paprika, coarsely ground black pepper, finely chopped dried chilies, and dried oregano. Add the chopped leftover smoked meat to the pot as well. Stir everything together for about 30 seconds, allowing the spices and meat to combine and become fragrant. This step helps to build a deep, rich flavor base for your stew.

6. Add Beans and Liquid

Add the soaked and drained beans to the pot along with the bay leaves. Pour in 8 cups of water if you're using the stovetop method, or 6 cups of water if you're using a pressure cooker. Stir to combine all the ingredients.

7. Cook the Stew

If you're cooking on the stovetop, bring the mixture to a boil, then reduce the heat to maintain a bare simmer. Let the stew cook for about three hours, stirring occasionally until the beans are tender and the liquid has become rich and flavorful. If you're using a pressure cooker, secure the lid and cook at high pressure for 45 minutes. After that, release the pressure and let the stew simmer for an additional 15-30 minutes until the beans are tender and the liquid is rich.

8. Finish the Stew

To finish the stew, stir in the brown sugar and apple cider vinegar. Taste and season with additional salt and black pepper as needed. Remove and discard the bay leaves before serving. The sugar and vinegar will enhance the stew's overall flavor, adding a touch of sweetness and acidity to balance the smokiness of the meat.