Ingredients
— The Beans & Meat —
1 lb (450g) dry pinto beans (rinsed and sorted)
6 slices bacon, chopped (or 1 meaty ham hock)
6 cups chicken broth (or vegetable broth)
2 cups water (plus more for soaking)
— The Vegetables —
1 tablespoon olive oil (if needed)
1 large yellow onion, diced
1 jalapeño, seeded and minced (optional, for flavor not heat)
3 cloves garlic, minced
1 can (14.5 oz) diced tomatoes (or Rotel), undrained
— The Seasoning —
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon smoked paprika
Salt and black pepper to taste
Fresh cilantro and lime wedges (for serving)
Instructions
1. **Quick Soak (Recommended):** Place the dry beans in a large pot and cover with 2 inches of water. Bring to a boil for 2 minutes. Remove from heat, cover, and let sit for 1 hour. Drain and rinse well. (Alternatively, soak overnight in cold water).
2. **Crisp the Bacon:** In a large Dutch oven or soup pot over medium heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
3. **Sauté Aromatics:** Add the diced onion and jalapeño to the bacon fat. Sauté for 5–7 minutes until softened. Add the minced garlic and cook for 1 minute until fragrant.
4. **Simmer:** Add the drained beans, chicken broth, water, cumin, chili powder, oregano, and smoked paprika to the pot. Stir well. Bring to a boil, then reduce heat to low, cover, and simmer for 1 ½ to 2 hours, or until the beans are tender. (Stir occasionally to prevent sticking).
5. **Finish:** Once the beans are soft, stir in the can of diced tomatoes (adding acidic ingredients like tomatoes too early can prevent beans from softening). Simmer uncovered for an additional 15–20 minutes to thicken the broth.
6. **Season & Serve:** Stir in the cooked bacon. Taste the soup and season generously with salt and pepper (beans need a lot of salt, but wait until the end to add it). Serve hot, garnished with cilantro and a squeeze of lime.
Notes
Salt Timing: Do not add salt until the beans are fully tender. Salting dry beans at the beginning of cooking can toughen the skins.
Creamier Soup: For a thicker texture, use an immersion blender to briefly pulse the soup 2–3 times, mashing some beans while leaving others whole.
Slow Cooker Method: Sauté the bacon and veggies first, then transfer everything (except tomatoes and salt) to a slow cooker. Cook on High for 5–6 hours or Low for 7–8 hours. Add tomatoes and salt in the last hour.
Vegetarian Option: Omit the bacon. Use vegetable broth and add 1 teaspoon of liquid smoke or extra smoked paprika to mimic the meaty flavor.
- Prep Time: 15
- Cook Time: 150
- Category: Soup
- Method: Stovetop
- Cuisine: American South / Mexican