- 1 pound dry beans (I used 3/4 red kidney and 1/4 white)
- 1 medium onion, diced
- 1/2 pound carnitas (more commonly used is salt pork or bacon, but I had just made carnitas so I used that – it added a different flavor due to the cinnamon and chili powder it’s cooked with)
- 4 cups of smoked pork stock (you could use other stock or just water, but I was making these to go with the pork we had just smoked and using the stock gave them a super smoky flavor)
- 1/4 cup brown sugar
- 1/4 cup molasses
- juice from 1 clementine (or 1/3 cup orange juice)
- 4 tablespoons stoneground mustard
- 2 cloves of garlic, chopped
- a pinch of cloves
- a dash of Montreal steak seasoning
- salt and pepper
- pressure cooker, crockpot, or oven-safe pan/crock
- Soak the beans overnight OR put beans in a pan, cover with water, bring to a boil, remove from heat, and let soak for 1 hour. Drain and rinse beans.
- Mix together brown sugar, molasses, mustard, clementine juice, seasonings, and hot stock in a bowl until sugar is dissolved.
- In a pressure cooker, crock pot, or dutch oven, layer half the carnitas, top with half the beans, top with all the onions and garlic, then remaining beans, then remaining carnitas. Pour the stock/sugar mixture over everything.
- If using a pressure cooker, cook under pressure for 45-50 minutes. When it’s done releasing all pressure, remove the lid and if there’s liquid left that you want to cook down just let it simmer on the stove for a few. If using a crock pot, cook on low for 6-8 hours. If using dutch oven, cover and let bake in oven at 250 for 6-8 hours.
Note: I used a pressure cooker for faster results. More commonly these are slow cooked in a crockpot or oven all day.