2 cups pinto beans, rinsed and soaked overnight
6 cups water (more as needed)
1 medium onion, chopped
2 cloves garlic, minced
2 medium tomatoes, diced
1 jalapeño pepper, chopped (seeds removed for less heat)
smoked bacon or chorizo, diced
1 teaspoon ground cumin
1 teaspoon chili powder
Salt and black pepper to taste
1/4 cup fresh cilantro, chopped (for garnish)
Lime wedges (for serving)
5. Simmer Together: Allow the mixture to simmer for an additional 30 minutes on low heat, stirring occasionally. Add more water if you prefer a soupier consistency.
6. Finish and Serve: Once the beans are fully cooked and flavors meld, remove from heat. Serve hot, garnished with fresh cilantro and lime wedges on the side for added zing.
📦 **Storage**: Store in an airtight container in the refrigerator for up to 4 days. Freezes well for up to 3 months. 🔥 **Reheating**: Reheat in a microwave or on the stovetop until warmed through. ⏰ **Make Ahead**: You can prepare the ingredients in advance and cook when ready to serve. 🍽️ **Serving Suggestions**: Pair with a fresh green salad, roasted vegetables, or crusty bread. 🔄 **Substitutions**: Feel free to swap vegetables based on what you have on hand. Herbs can be substituted with dried versions (use 1/3 the amount).