The Chef
MICHAEL ROMANO AND KENNY CALLAGHAN of Blue Smoke

Servings
Serves 4.

Ingredients
2 cups dry pinto beans
2 cups dry cranberry beans
Salt and freshly ground black pepper
4 ounces bacon, diced
(about 3/4 cup)
2 tablespoons diced long red chili or jalapeño
1/2 cup diced celery
1/2 cup diced onion
1/2 cup diced green bell pepper
1/4 cup bean spice mix
(recipe below)
2 tablespoons cider vinegar
1/4 cup Worcestershire sauce
2 tablespoons molasses
1/2 cup ketchup
1/2 cup barbecue sauce
21/2 teaspoons yellow mustard
Hot sauce to taste

Bean Spice Mix:
1 teaspoon ground fennel seed
1 teaspoon cinnamon
1 teaspoon cayenne
1 teaspoon ground coriander
2 teaspoons smoked paprika
2 teaspoons sweet paprika
1 tablespoon ground cumin
2 teaspoons ground celery seed
1 tablespoon salt
1/2 teaspoon ground black pepper
7 and 1/3 tablespoons dark brown sugar

Cooking Instructions
Put the beans in 2 large bowls (do not mix them), cover with several inches of water, and allow to soak overnight. Drain and transfer beans to 2 medium saucepans, cover with several inches of fresh water, and simmer for about 1 hour, adding water to keep beans covered. Taste a bean for doneness; if it's soft, add salt and cook for a few more minutes. Drain, reserving the cooking liquid. Place the bacon in a large saucepan and render over low heat until most of the fat has cooked out. Add the vegetables to the bacon and sauté until vegetables soften, about 5 minutes. Add the bean spice mix, and cook for about 5 minutes. Add vinegar, Worcestershire sauce, molasses, ketchup, barbecue sauce, cooked beans, and 2 cups of the reserved bean liquid.

Simmer slowly, uncovered, until the sauce starts to thicken, about 30 minutes, adding more bean liquid if the beans become too dry. Add the mustard, and season to taste with hot sauce and salt and pepper.

Bean Spice Mix:
Mix all ingredients. Store in an airtight container until needed.

Best With
Romano and Callaghan's Baby Back Ribs, Cole Slaw and Potato Salad.