1 pound dried beans (I like pinquito), soaked in cold water overnight
1 small onion, peeled and quartered with the root still intact
1 medium carrot, peeled and quartered
2 stalks of celery, cut into 3" pieces
2 cloves garlic, crushed
1 bouquet garni (1 bay leaf, 1 sprig thyme, 8 peppercorns), tied up in cheesecloth
1 tablespoon kosher salt
8 cups water
Combine all ingredients in a large pot and bring to a boil over high heat. Reduce the heat to a medium simmer and cook the beans until they are tender, but still firm, about 30 minutes. Drain the beans and discard the vegetables and aromatics, reserving 4 cups of the cooking liquid.
2/3 cup Bourbon
1 pound thick cut bacon, cut 1/4" x 1/4" (ground beef or sausage work, too)
1-1/2 cup yellow onion, minced
1/4 cup garlic, minced
2 tablespoons cumin seed, toasted and ground
1/4 cup chili powder
2 tablespoons dried oregano
4 cups chicken stock or pot liquor from beans
1/8 teaspoon ground allspice
1 recipe cooked beans
2 cups barbecue sauce, vinegar based
Salt to taste
Render the bacon until crisp in a large pot over medium-high heat, stirring often, about 10 minutes.
Add the onion and sweat on low heat for 3-4 minutes. Do not brown.
Add the garlic and cook for 10 seconds. Do not brown.
Add remaining ingredients, except for the barbecue sauce and Bourbon.
Simmer for an hour. Remove from the flame and stir in the bourbon and barbecue sauce.
Return the pot to the heat and cook for an additional 15 minutes on low heat. Adjust the seasoning with salt.
Place in a cast iron skillet or casserole dish and bake at 500°F until the sides begin to caramelize and bubble. 8–10 minutes. Serve immediately.