Ingredients

1 pound (450g) dried pinto beans
2 tablespoons kosher salt, for soaking
6 cups (1.4 liters) low-sodium chicken broth, homemade or store-bought
2 bay leaves
2 fresh epazote sprigs (optional, for traditional flavor)
12 ounces (340g) thick-cut bacon, diced
1 medium white or yellow onion, finely chopped (about 8 ounces or 225g)
2 serrano chiles or 1 jalapeño, minced (seeded for less heat, if desired)
3 garlic cloves, minced (about 1 tablespoon or 12g)
2 cans (14 ounces or 400g each) fire-roasted diced tomatoes
1 large handful of fresh cilantro, chopped (leaves and tender stems)
Additional kosher salt, to taste (for final seasoning)

Directions

Place the dried pinto beans in a large bowl and cover them with cold water by at least 4 inches. Stir in 2 tablespoons of kosher salt until dissolved. Let them soak at room temperature for 8–12 hours. Once soaked, drain and rinse thoroughly.

Transfer the soaked beans to a Dutch oven. Add the chicken stock, bay leaves, 2 teaspoons of salt, and the epazote if using. Bring to a boil over high heat, then reduce to a gentle simmer. Cover and cook for about 45 minutes, or until the beans are just tender.

While the beans cook, heat a large skillet over medium-high heat. Add the diced bacon and cook, stirring often, until the fat renders and the edges of the bacon start to brown, about 5 minutes.

Add the diced onions and minced chiles to the skillet and sauté until softened and lightly browned, about 4 minutes. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.

Add the fire-roasted tomatoes to the skillet and scrape up any browned bits from the bottom. Cook for about 3 minutes, until the liquid thickens and the mixture begins to sizzle.

Uncover the Dutch oven and stir in the bacon-tomato mixture. Continue cooking the beans uncovered for another 20 minutes, stirring occasionally, until the broth has thickened into a rich, creamy consistency.

Taste and adjust seasoning with salt if needed. Remove the bay leaves, stir in freshly chopped cilantro, and serve hot. These beans are even better the next day and can be stored in the refrigerator for up to 1 week.