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  • 1 pound (450g) dried pinto beans, picked over
  • Kosher salt
  • 2 tablespoons (30ml) vegetable oil or lard
  • 1 large onion (about 8 ounces; 225g), finely diced
  • 2 stalks celery (about 4 ounces; 115g), finely diced
  • 4 medium cloves garlic, minced (about 4 teaspoons)
  • 1 tablespoon (12g) ground cumin
  • 1 tablespoon (12g) paprika
  • 2 tablespoons (20g) coarsely ground black pepper, plus more to taste
  • 2 whole dried New Mexico, guajillo, California, or pasilla chilies, stems and seeds removed, finely chopped
  • 2 teaspoons (5g) dried oregano
  • 8 to 12 ounces (225 to 340g) leftover smoked beef, pork, or turkey, chopped (see note above)
  • 2 bay leaves
  • 1/4 cup (2.25 ounces) brown sugar
  • 2 tablespoons (30ml) apple cider vinegar
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