As seen in the NY Times July 1 2015
Recipe by David Tanis
Photo by Evan Sung
- 1 pound pinto beans
- 1 small onion, halved
- 1 bay leaf
- ¾ lbs Beef Bacon Chunks or Thick-Cut Beef Bacon
- 1 tablespoon kosher salt
- 1 tablespoon paprika
- ¼ teaspoon cayenne
- Pick over the beans for small rocks or debris. Rinse well, then cover with cold water and soak for 6 hours or overnight.
- Transfer beans to a soup pot and add sufficient water to cover by an inch. Add onion, bay leaf and bacon and bring to a boil. Reduce heat to a bare simmer, partly cover pot with lid, and cook for 1 hour, stirring occasionally.
- Stir in salt, paprika and cayenne, then continue simmering until beans are soft and creamy and the broth is well seasoned and lightly thickened, about 1 hour more. Remove bacon and chop roughly, then return to pot. (May be prepared up to 2 days ahead.)