Ingredients:

  • 1 lb dried pinto beans, rinsed and picked over
  • 2 tbsp sea salt for the brine
  • 8 cups filtered water
  • 1 large yellow onion, finely diced
  • 2 stalks celery, minced
  • 1 green bell pepper, diced
  • 4 cloves garlic, smashed and minced
  • 2 tbsp neutral oil or bacon drippings
  • 1 smoked ham hock
  • 6 cups low-sodium chicken or vegetable stock
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano
  • 2 dried bay leaves
  • 1 tbsp apple cider vinegar

Instructions:

  1. Place the dried beans in a large bowl with 2 tablespoons of salt and 8 cups of water. Soak for at least 8 hours or overnight. Drain and rinse thoroughly before cooking.
  2. Heat oil or bacon drippings in a Dutch oven over medium heat. Add onion, celery, and bell pepper. Sauté until translucent and lightly caramelized for about 6 minutes until the onions are translucent and soft. Stir in garlic, cumin, paprika, and oregano; cook for 60 seconds until the spices smell toasted and fragrant.
  3. Add the soaked beans, ham hock, bay leaves, and stock to the pot. Bring to a boil, then immediately reduce the heat to a low simmer.
  4. Simmer for approximately 2 hours until beans are tender. Use a wooden spoon to smash a portion of the beans against the side of the pot to release starches and thicken the broth. Mash a few beans against the side of the pot during the last 20 minutes of cooking.
  5. Remove the ham hock, shred any meat back into the soup, and stir in the apple cider vinegar just before serving. Adjust the seasoning with a pinch more salt if needed, but the ham usually provides enough.