Tangy and smokey mustard BBQ beans

Ingredients

• 0.5 lb pinto, great northern, mayacoba, or other medium-sized creamy bean
• Half an onion, finely chopped
• 1.5 tbsp minced garlic
• 0.25 tsp liquid smoke
• 0.25 tsp baking soda (for high altitudes)
• 1 tsp dried mustard
• 1 tbsp dried paprika
• 0.33 cup apple cider vinegar
• 1-2 tbsp bacon fat (or a neutral fat with a drop or two extra smoke)
• Salt, to taste
• Leftover BBQ meats, optional and to taste

Directions

• Add beans, onion, garlic, liquid smoke, baking soda (if needed), and dried spices. Cover with water and cook beans until done.
• Add apple cider vinegar and fat. Simmer until the bean broth forms a liquid-y gravy around the beans.
• Stir in meats and salt to taste. Serve.

Notes

• Any meats work well here, but all are completely optional. Pulled pork, smoked sausage, brisket ends, and shredded smoked chicken all work well.
• Cook time depends on altitude, freshness of the beans, etc. In general, saving the acids and fats to the end tends to cook best in my experience.
• Half a pound of beans is about one rounded cup.