Spread 1 cup dried pinto beans on a clean surface and pick out any small stones or discolored beans. Transfer to a colander and rinse thoroughly under cold running water.

Quick Soak (or Overnight Soak)

Quick soak: place rinsed beans in a large pot, cover with 6 cups of water, bring to a vigorous boil for 2 minutes, then remove from heat and let sit, covered, for 1 hour. Alternatively, for an overnight soak: cover beans with 4–5 cups cold water and refrigerate for 8–12 hours. Drain and discard soaking liquid, then rinse beans once more.

Cook Aromatics

In the same large pot or a heavy-bottomed Dutch oven, warm 2 tbs olive oil or lard over medium heat until shimmering. Add 1 cup diced yellow onion and sauté 6–8 minutes until soft and starting to color. Add 3 minced garlic cloves, the minced jalapeño (if using), and 1/2 cup diced green bell pepper, and sauté 1–2 minutes more until fragrant.

Simmer Beans

Combine Beans and Liquid

Add the drained soaked beans to the pot with aromatics. Pour in 2 cups low-sodium chicken or vegetable stock plus enough fresh water to bring total liquid to about 10 cups (including stock) — you should cover the beans by about 2 inches. Stir gently.

Add Seasonings

Stir in 1 tsp ground cumin, 1/2 tsp dried oregano, 1/2 tsp smoked paprika, 1 bay leaf, 2 tsp kosher salt, and 1/2 tsp freshly ground black pepper. Bring the pot to a gentle simmer over medium-high heat.

Once simmering, reduce heat to low to maintain a gentle simmer. Partially cover the pot and cook for 60–90 minutes, stirring every 15 minutes at first to prevent sticking, then every 20–30 minutes as they soften. If liquid level drops below the beans, add hot water 1/2 cup at a time to keep them submerged.

Check for doneness after about 60 minutes — beans should be tender but hold shape. Continue cooking up to 90–100 minutes if needed for softer, creamier beans. Remove and discard the bay leaf.

Finish & Adjust

If you prefer a thicker, creamier texture, use a potato masher or the back of a large spoon to mash about 1/3 of the beans against the side of the pot, then stir to incorporate and thicken the cooking liquid.

Taste and adjust seasoning: add up to 1 tsp more kosher salt and additional black pepper if desired. Simmer 2–3 more minutes if you added salt to allow flavors to meld.

Serve

Ladle beans into bowls or serve as a side. Garnish with chopped fresh cilantro and serve lime wedges alongside for squeezing. Beans can be served with rice, tortillas, or as a component of tacos, burritos, or as a side to grilled meats.

Storage: cool to room temperature, transfer to an airtight container and refrigerate for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop with a splash of water or stock.