Ingredients:

  • 1 cup (200g) dried pinto beans or 2 cans (15 oz/425g each) cooked pinto beans, drained and rinsed
  • 4 strips bacon, chopped
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 small green bell pepper, diced
  • 1 cup (240 ml) tomato sauce (or passata)
  • 2 tbsp (30 ml) molasses or dark brown sugar
  • 1 tbsp (15 ml) apple cider vinegar
  • 1 tsp smoked paprika
  • 1/2 tsp ground cumin
  • 1/4 tsp cayenne pepper (optional, for heat)
  • 1 cup (240 ml) beef broth or water (for simmering)
  • Salt and black pepper, to taste
  • 2 tbsp fresh chopped parsley or coriander, for garnish

Instructions:

  1. If using dried beans, rinse and soak in cold water overnight or perform a quick-soak by boiling for 2 minutes then letting sit for 1 hour. Drain and rinse.
  2. Heat a large heavy-bottomed pot over medium heat. Add chopped bacon and cook until crispy. Remove bacon with a slotted spoon, leaving the fat in the pot.
  3. Add diced onion, green bell pepper, and garlic to the bacon fat. Sauté until softened and translucent, about 5-7 minutes.
  4. Stir in smoked paprika, ground cumin, cayenne pepper, and molasses (or brown sugar); cook briefly to release aromas.
  5. Pour in tomato sauce, apple cider vinegar, and beef broth. Stir to combine, then add the beans. Bring to a gentle boil, reduce heat to low, cover partially, and simmer for 1 to 1.5 hours, stirring occasionally.
  6. Once the beans are tender and the sauce has thickened, stir in the cooked bacon. Adjust salt and black pepper to taste.
  7. Garnish with fresh chopped parsley or coriander before serving.