Cajun-Style Spiced Black Beans

1.Place the dried black beans in a large bowl, cover with 3 inches of water, and soak for at least 8 hours or overnight; drain and rinse thoroughly before using.

2.In a heavy-bottomed Dutch oven or large pot, melt the bacon fat over medium heat. Add the diced onion and celery, cooking for 8-10 minutes until the vegetables are soft and the onions are translucent but not browned.

3.Stir in the minced garlic, smoked paprika, cayenne pepper, dried thyme, and dried oregano. Cook for 1-2 minutes until the spices become fragrant and the oil turns a deep red color, being careful not to burn the garlic.

4.Add the soaked beans, stock, and bay leaf to the pot. Increase the heat to high and bring to a rolling boil, then immediately reduce the heat to low, cover partially, and simmer gently for 75-90 minutes until the beans are tender but still hold their shape.

5.Once the beans are tender, remove the bay leaf. Use the back of a wooden spoon to mash about 1/2 cup of the beans against the side of the pot and stir them back into the liquid to create a thick, creamy consistency.

6.Stir in the apple cider vinegar, salt, and black pepper. Taste and adjust the seasoning, adding more cayenne if a stronger kick is desired, then garnish with sliced green onions before serving hot.