Ingredients:

  • 1 pound (450g) dry pinto beans
  • 6 cups (1.4 liters) water
  • 2 cups (480ml) low-sodium chicken or vegetable broth
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 medium tomato, diced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • Salt to taste
  • Fresh cilantro, for garnish
  • 4 ounces (113g) chorizo, diced
  • 4 ounces (113g) bacon, chopped

Instructions:

  1. Rinse dry beans; soak them in water overnight or for at least 6 hours.
  2. Drain and rinse soaked beans. In a large pot, combine beans with 6 cups of water and simmer on medium heat for about 30-40 minutes or until tender.
  3. In a separate pan, cook chorizo until crispy. Add chopped bacon and cook until browned. Add chopped onions and sauté until translucent. Stir in minced garlic and diced tomatoes; cook for 3 more minutes.
  4. Add the sautéed mixture to the beans along with broth, cumin, chili powder, smoked paprika, and salt. Simmer everything together for an additional 15-20 minutes.
  5. Stir in fresh cilantro just before serving. Adjust seasoning to taste and serve hot for the best flavor.