Low and Slow Pinto Bean Soup

Set your crock pot to high heat for 5 minutes. Add olive oil and all seasonings, allowing them to bloom and release their aromas for about 2 minutes.

Stir in the pinto beans, coating them in the seasoned oil to ensure each bean is fully coated.

Add smoked cured meat, if using, for a deep smoky undertone.

Pour in 8 cups of chicken or bone broth, reserving 2 cups for later adjustment. Toss in 2 bay leaves.

Reduce the heat to low and slow-cook for 6–8 hours, letting flavors meld and beans soften.

Once tender, scoop out 4 cups of beans to check texture. Use a hand mixer to puree the remaining beans in the slow cooker until smooth. Return the reserved beans to maintain texture.  Include additional broth if there is a need to thin the soup.

Serve warm, topped with your favorites: shredded cabbage, shredded cheese, tortilla chips, pico de gallo, and/or a dollop of sour cream.