Ingredients
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- 1 sweet Vidalia, Maui or Walla-Walla onion, chopped
- 1 cup butter (divided use)
- 6 bacon strips, semi-frozen for easy cutting and then diced
- 4 large heirloom tomatoes, chopped
- 2 cloves garlic, minced
- 1/2 head roasted garlic, pulp only
- 1/4 cup Trappist Preserves-brand hot pepper jelly
- 1/4 cup Dr. Pepper with real cane sugar
- 1 chipotle en adobo pepper, minced
- 2 pounds dried pinto beans (soaked overnight in 4 quarts of water + 4 tbsp. kosher salt at room temp, drained)
- 1/2 bunch cilantro, chopped
- 1/2 cup Shiner Bock beer or a similar type
- 1 tbsp. paprika
- 1/2 tbsp. garlic powder
- 1 tbsp. Gebhardt-brand chile powder
- 1 tsp. cayenne pepper
- 1 1/2 tsp. freshly-ground cumin
- 1 tsp. dried epazote
- 1 1/2 tsp. dried Mexican oregano
- 1/2 cup smoked brisket fat and trimmings
- 2 bay leaves
- Low-salt beef stock
- ***
- minced onion and cilantro for garnish
Instructions
- In a pot over medium heat, caramelize the onions in a little of the butter, reserving the rest.
- Add bacon and cook for 5 minutes until soft. Add the rest of the butter, tomatoes, garlic cloves, roasted garlic and chipotle, cooking until tender, another 5 minutes.
- Add beans and add stock until liquid is 1 inch above ingredients. Add cilantro. Cook over low for a few hours, adding more stock if necessary.
- After 3 ½ hours, add remaining ingredients. Stir and simmer another 30 minutes before serving. Serve with garnish and an ice-cold Shiner Bock.
- Prep Time: 0 hours
- Cook Time: 0 hours
- Category: Recipes
Nutrition
- Calories: 2148.28 kcal
- Sugar: 21.57 g
- Sodium: 534.69 mg
- Fat: 117.67 g
- Saturated Fat: 55.98 g
- Trans Fat: 1.92 g
- Carbohydrates: 174.16 g
- Fiber: 40.39 g
- Protein: 98.52 g
- Cholesterol: 363.63 mg