Ingredients:

  • 1 lb (450 g) dried pinto beans, sorted and rinsed
  • 4 cups (950 ml) water or chicken broth
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, diced
  • 1 can (14 oz/400 g) diced tomatoes with green chilies
  • 4 oz (115 g) smoked bacon or sausage, diced
  • 2 tablespoons (30 ml) brown sugar
  • 2 tablespoons (30 ml) Worcestershire sauce
  • 1 teaspoon (5 g) chili powder
  • 1 teaspoon (5 g) smoked paprika
  • Salt and pepper to taste
  • Chopped fresh parsley or cilantro for garnish

Instructions:

  1. Soak the beans overnight in a large bowl of water, then drain and rinse before cooking.
  2. In a large pot or Dutch oven, cook the diced bacon or sausage over medium heat until crispy, then remove and set aside.
  3. Add diced onion and red bell pepper, sauté until softened, then stir in garlic and cook for 1 minute until fragrant.
  4. Return the bacon or sausage to the pot, then add the soaked beans, tomatoes, broth, brown sugar, Worcestershire sauce, chili powder, smoked paprika, salt, and pepper.
  5. Bring to a boil, then reduce heat to low, cover, and simmer for about 1 hour or until beans are tender, stirring occasionally.
  6. Taste and adjust seasonings, adding additional broth or water for desired consistency.
  7. Ladle hearty portions into bowls and garnish with fresh herbs.