Ingredients:

  • 1 lb dried pinto beans, sorted and rinsed
  • 8 cups water or low-sodium vegetable broth
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, minced
  • 1 bay leaf
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp chili powder
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/4 tsp cayenne pepper

Instructions:

  1. Hydrate the beans using either the overnight method (soak in water for 8 hours) or the quick soak method (boil for 2 minutes, then let sit for 1 hour). Drain and rinse.
  2. Heat olive oil in a large heavy-bottomed pot over medium heat. Add diced onion and sauté until translucent and slightly golden (about 5 minutes).
  3. Stir in minced garlic, smoked paprika, cumin, chili powder, and cayenne. Cook for 60 seconds until fragrant.
  4. Add the soaked beans, water or broth, and the bay leaf to the pot.
  5. Bring to a gentle boil, then immediately reduce heat to low. Cover with a lid slightly ajar and simmer for 2.5 to 3 hours until beans are tender throughout.