Pinto beans with meat rinds

Ingredients:

Beans

• A few glasses of cigarette butts smoked brisket
• Two cans (430g each) pinto beans, drained and rinsed
• 250 gr. smoked bacon, cut into small cubes
• 2 tbsp. l. rapeseed oil
• 1 medium carrot, grated on a coarse grater
• 1 medium onion, finely diced
• 3 cloves garlic, finely chopped
• 2 cups barbecue sauce, recipe below
• 1 - 2 cups chicken broth, plus more if needed
• 1/4 cup clover honey
• 3 tbsp. l. brown sugar
• A bunch of parsley leaves

Barbecue sauce

• 30 g butter
• Half a medium red onion, finely diced
• 3 cloves garlic, crushed
• 6 plum tomatoes, coarsely chopped
• 1/4 cup ketchup
• 3 tablespoons molasses
• 2 tablespoons Dijon mustard
• 2 tbsp. l. brown sugar
• 1 tbsp. honey
• 1 teaspoon cayenne pepper
• 1 tbsp. chili powder with added ancho pepper
• 1 tbsp chili powder with pasilla pepper added
• 1 tbsp paprika
• 1 tbsp Worcestershire sauce

Preparation:

1. In a medium cast iron skillet, heat the canola oil over medium heat and add the bacon. Fry until crisp. Add the carrots and onions and cook for about 5 minutes, until softened. Then add the garlic and cook for another minute. Pour the beans into the pan and add the ketchup. chicken broth, honey, and add sugar. Mix everything carefully, add salt and pepper to taste.
2. Cover and simmer for about 20 minutes. Then check the mixture; if it's dry, add a little broth. Continue simmering for another 15 minutes until slightly thickened. Stir in the burnt remains. Sprinkle the finished dish with parsley and let it sit for 10 minutes. Then serve.
   
   

   Barbecue sauce

   
   In a large saucepan over medium heat, melt the butter and sauté the onion and garlic until translucent, about 3 minutes. Add the tomatoes and simmer for 15 minutes. Then add the remaining ingredients and simmer for another 20 minutes.
   
   Puree the sauce in a food processor, transfer to a bowl, and let cool to room temperature. The sauce can be refrigerated for up to a week or frozen.