Pinto Beans with Beef Bacon

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As seen in the NY Times July 1 2015
Recipe by David Tanis
Photo by Evan Sung

  1. Pick over the beans for small rocks or debris. Rinse well, then cover with cold water and soak for 6 hours or overnight.
  2. 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.
  3. 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.)
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