Ingredients:

  • 1 pound (454g) dried pinto beans, rinsed
  • 8 cups (1.9 liters) water, plus more for soaking
  • 1 medium yellow onion, chopped (about 1 cup)
  • 3 cloves garlic, minced
  • 1 teaspoon kosher salt (or to taste)
  • 1/2 teaspoon black pepper
  • 1 bay leaf
  • 1 teaspoon ground cumin
  • Optional: 1 smoked ham hock
  • Optional: 1 tablespoon smoked paprika

Instructions:

  1. Rinse the pinto beans and place them in a large bowl. Cover with plenty of cold water (at least 2 inches above the beans). Let them soak for at least 4 hours, or preferably overnight.
  2. Drain the soaked beans in a colander and rinse thoroughly.
  3. If desired, lightly sauté the chopped onion in the pot with a bit of oil (about 1 tablespoon) until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
  4. Add the drained beans, water, salt, pepper, bay leaf, cumin, and ham hock (if using) to the pot. Ensure beans are fully submerged.
  5. Bring the mixture to a boil over high heat. Once boiling, reduce the heat to low, cover the pot, and simmer gently.
  6. Cook the beans for 2-3 hours, or until they are tender and creamy. Stir occasionally to prevent sticking and add more water if necessary to keep the beans submerged. Check for doneness by tasting a few beans.
  7. Remove the ham hock from the pot and discard (or shred the meat to add back to the beans).
  8. Season the beans to taste with additional salt, pepper, or other spices. Serve hot.