A flavorful and hearty Mexican-style pinto beans recipe with a twist, perfect for any occasion.
Rinse the pinto beans thoroughly under cold water.
Rinsing removes any debris and helps ensure clean beans.
Soak the beans in water overnight or for at least 8 hours.
Soaking reduces cooking time and improves digestibility.
Drain and rinse the soaked beans.
Draining removes excess starch and any residual soaking water.
Heat the olive oil in a stock pot over medium heat.
Heating the oil ensures even cooking of the aromatics.
Add the bacon and cook until crispy, about 5 minutes.
Crispy bacon adds a smoky flavor to the beans.
Add the chopped onion and jalapeño to the pot and sauté until softened, about 4 minutes.
Sautéing enhances the natural sweetness of the onion.
Stir in the minced garlic, cumin, and smoked paprika, and cook for 1 minute until fragrant.
Cooking the spices releases their essential oils for better flavor.
Add the soaked beans and water to the pot, and bring to a boil.
Boiling helps the beans absorb the flavors of the spices.
Reduce the heat to low, cover, and simmer for 1.5 hours, stirring occasionally.
Simmering slowly cooks the beans to a tender consistency.
Season with salt to taste and serve warm.
Adding salt at the end prevents the beans from toughening during cooking.
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