Serves 4

Time to table 1½ hours


1 pound or 450g dried pinto beans, picked over with Kosher salt
2 tablespoons or 30ml vegetable oil or lard
1 large onion, finely diced
2 stalks of celery, finely diced
4 medium cloves of garlic, minced
1 tablespoon or 12g of ground cumin
1 tablespoon or 12g of paprika
2 tablespoons or 20g of 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 or 5g of dried oregano
8 to 12 ounces or 225 to 340g of leftover smoked beef, pork, or turkey, chopped
2 bay leaves
2.25 ounces brown sugar
2 tablespoons or 30ml apple cider vinegar

Heat the vegetable oil in pressure cooker medium-high heat until simmering. If you are using an electric pressure cooker, set it to sawtay and allow it to preheat.

Add onion and celery and cook, stirring, until softened, for about 4 minutes.

Add garlic and cook, stirring, until fragrant, about 30 seconds.

Add cumin, paprika, black pepper, dried chilies, oregano, and chopped meat.

Cook, stirring, until fragrant, for about 30 seconds.

Add beans, bay leaves, and 1.5 litres of water. Place lid on cooker and cook at high pressure for 45 minutes.

Remove from heat and release pressure in short bursts. Safely remove the lid and simmer until the beans are completely tender and the liquid is reduced to a rich consistency, this should be around 15 to 30 minutes.

Stir in sugar to dissolve, then stir in vinegar and season to taste with salt and pepper. Discard the bay leaves.