Ingredients:

  • 1 pound (450g) dried pinto beans, rinsed
  • 8 cups (1.9 L) water or chicken broth (low sodium)
  • 1/2 pound (225g) bacon, diced, or 1 smoked ham hock (can substitute with 1 tsp smoked paprika and 2 tbsp olive oil for vegetarian)
  • 1 medium yellow onion, chopped (approx. 1 cup/140g)
  • 2 cloves garlic, minced
  • 1 jalapeño pepper, seeded and minced (optional, for heat)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper (optional, for extra heat)
  • 1 bay leaf
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon apple cider vinegar (or white vinegar)
  • Fresh cilantro or parsley, chopped (for garnish)

Instructions:

  1. Soak the pinto beans in water for at least 1 hour using the quick soak method (bring to a boil, simmer for 2 minutes, then let sit covered for 1 hour) or overnight. Drain and rinse.
  2. In the large pot, cook the bacon (or ham hock) over medium heat until crispy. Remove bacon and set aside, leaving the rendered fat in the pot (if using ham hock, cook until lightly browned on all sides).
  3. Add the chopped onion to the pot and sauté until softened and translucent, about 5-7 minutes. Add the minced garlic and jalapeño (if using) and cook for another minute until fragrant.
  4. Add the soaked and drained pinto beans, water or broth, oregano, cumin, cayenne pepper (if using), bay leaf, and bacon (if using). Bring to a boil, then reduce heat to low, cover, and simmer for 2-3 hours, or until the beans are tender. Stir occasionally to prevent sticking.
  5. Remove the ham hock (if using). Mash some of the beans against the side of the pot to thicken the broth (optional). Season with salt and pepper to taste. Add the apple cider vinegar.
  6. Garnish with fresh cilantro or parsley and serve hot.