Ingredients:

  • 2 cups dried pinto beans (400g)
  • 6 cups water (1.5 liters)
  • 4 slices of thick-cut bacon (120g)
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 cup barbecue sauce (240ml)
  • 1/4 cup brown sugar (50g)
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 tablespoon Worcestershire sauce
  • Fresh parsley, chopped (for serving)

Instructions:

  1. Rinse the dried pinto beans under cold water and soak them in 6 cups of water for at least 10 minutes or overnight for best results.
  2. In a large frying pan, cook bacon over medium heat until crispy. Remove and chop; set aside.
  3. In the same pan, sauté diced onions until translucent. Add minced garlic and stir until fragrant (about 1 minute).
  4. In a large pot, combine drained beans, sautéed onions, garlic, bacon, barbecue sauce, brown sugar, apple cider vinegar, smoked paprika, cayenne pepper (if using), and Worcestershire sauce.
  5. Add enough water to cover the mixture, bring to a boil, then reduce heat and simmer uncovered for about 1.5 to 2 hours, stirring occasionally.
  6. Once the beans are tender, taste and adjust seasonings as necessary.
  7. Garnish with chopped parsley before serving.