Ingredients:

  • 1 pound (450g) dried pinto beans, sorted and rinsed
  • 8 cups (1.9L) water (plus more for soaking, if desired)
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried cumin
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 bay leaves
  • 1 teaspoon dried oregano
  • 1 ham hock or 4 ounces (113g) smoked bacon, diced (optional, for flavour)
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper (or to taste)
  • 1 tablespoon apple cider vinegar (or lemon juice)
  • Fresh cilantro, chopped, for garnish

Instructions:

  1. Cover beans with water in a large bowl; let soak overnight (or quick-soak by boiling for 2 minutes, then letting sit for 1 hour). Drain and rinse beans thoroughly.
  2. Heat olive oil in the pot over medium heat. Add diced onion and cook until softened and translucent. Add minced garlic and cook until fragrant (don't burn it!).
  3. Stir in smoked paprika, cumin, cayenne pepper (if using), oregano, salt, and pepper. Cook for 1 minute, stirring constantly. Add bacon (if using) and cook until lightly browned.
  4. Add drained beans, water, ham hock (if using), and bay leaves to the pot. Bring to a boil, then reduce heat to low, cover, and simmer. Cook until beans are tender and creamy, stirring occasionally (2-3 hours, or longer depending on bean freshness).
  5. Remove bay leaves and ham hock (if used). Shred any meat from the hock and return it to the pot. Taste and adjust seasoning as needed (more salt, pepper, or spices). Stir in apple cider vinegar (or lemon juice) for brightness.
  6. Garnish with fresh cilantro and serve hot.