Ingredients
2 cups dried pinto beans, picked over
3 tablespoons unsalted butter
1/4 cup olive oil
1 small yellow onion, cut into 1/4-inch dice
6 garlic cloves, minced
7 slices apple-smoked bacon, cut into 1/4-inch pieces (about 1 1/3 cups)
4 1/2 cups homemade or low-sodium store-bought chicken stock
8 fresh sage leaves, plus more, coarsely chopped, for garnish
Coarse salt and freshly ground pepper
Preparation
Place beans in a large bowl, and cover with water by 2 inches. Loosely cover, and soak in the refrigerator overnight.
Preheat oven to 375 degrees. Drain beans. Melt butter with oil in a large saucepan over medium-high heat. Reduce heat to medium, and add onion, garlic, and bacon. Cook, stirring occasionally, until bacon is translucent, 4 to 5 minutes.
Stir in stock, beans, and sage. Bring to a boil; cover, and transfer to the oven. Bake until beans are tender, about 1 hour 45 minutes. Season with salt and pepper, and garnish with chopped sage.
