Ingredients:

  • 1 pound (450g) dried pinto beans, rinsed
  • Water, for soaking (optional)
  • 1 medium yellow onion, diced (about 1 cup)
  • 2 cloves garlic, minced
  • 1 jalapeño pepper, seeded and minced (optional)
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 teaspoon dried oregano
  • 1 teaspoon salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 6 cups (1.4 liters) chicken or vegetable broth (low sodium preferred)
  • 1 (4-ounce/113g) piece of bacon, diced (optional)
  • 1 tablespoon apple cider vinegar (or white vinegar)
  • Chopped cilantro, sour cream/Greek yogurt, shredded cheese (optional garnish)

Instructions:

  1. If desired, soak pinto beans in cold water for at least 4 hours, or overnight. Drain and rinse.
  2. In a skillet over medium heat, cook bacon (if using) until crisp. Remove bacon and set aside. Drain off some of the bacon fat, leaving about 1 tablespoon in the skillet. Add onion and jalapeño (if using) to the skillet and sauté until softened, about 5 minutes. Add garlic and cook for 1 minute more, until fragrant.
  3. Place soaked beans (or rinsed, unsoaked beans), sautéed aromatics (or raw onion and garlic if skipping the sauté), bacon (if using), chili powder, cumin, smoked paprika, cayenne pepper (if using), oregano, salt, and pepper in the slow cooker.
  4. Pour chicken or vegetable broth over the beans, ensuring they are fully submerged.
  5. Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beans are tender and creamy.
  6. Stir in apple cider vinegar. Taste and adjust seasoning with salt and pepper, if needed. Add more chili powder or cayenne pepper for more heat.
  7. Serve hot, garnished with chopped cilantro, sour cream/Greek yogurt, and shredded cheese, if desired.