Smoked Bean Dip With Pickled Jalapeños | Oregonian Recipes

Ingredients

• 1 pound smoked dried pinto beans (see link to related recipe in the instructions)
• 1 white onion, chopped
• 3 cloves garlic, thinly sliced
• 2 or 3 fresh bay leaves
• 1 turkey neck, 3 or 4 chicken necks, 3 slices thick-cut bacon, a ham hock, or 2 smoked chicken wings (optional)
• 1 large pickled jalapeño chile, stemmed and sliced, plus more for garnish
• 1 teaspoon jalapeño brine, plus more as desired
• 1 teaspoon hot sauce (such as Crystal), plus more as desired
• 1 teaspoon pure ground chile powder (such as New Mexico or ancho)
• 1/2 teaspoon ground cumin
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cayenne
• Corn chips, for serving