1-Getting soup beans right involves a few key steps that build layers of flavor. Start by sorting and soaking 1 pound of dried pinto beans in cold water for 8 hours or overnight; this helps them cook evenly and become tender. Once drained, you’re ready to move on to the cooking process in your Dutch oven.

2-Next, cook the 6 slices of chopped bacon over medium heat until crispy, which takes about 10-15 minutes, then set it aside while keeping the bacon fat in the pot. If you skip the bacon, use butter to sauté the 1 small diced sweet onion until it softens, roughly 10 minutes, then add the 4 cloves of minced garlic and cook for another 30 seconds.

3-Now, pour in 6 cups of chicken stock, the soaked beans, 2 ham hocks, 1 bay leaf, 1/2 teaspoon sweet paprika, and 1 teaspoon black pepper. Bring everything to a boil, then reduce the heat, cover, and simmer for 1-2 hours until the beans are very soft and the liquid thickens nicely. Finally, remove the ham hocks, shred some meat back into the pot, discard the bay leaf, and adjust salt to taste before serving with the cooked bacon on top.

4-Rinse and soak the beans overnight for better digestibility.

5-Cook bacon for added flavor, or use butter as a substitute.

6-Sauté onions and garlic to build a flavorful base.

7-Simmer all ingredients until tender and thickened.