Place dried pinto beans in a colander. Rinse under cold water. Remove any stones or damaged beans. This step helps ensure clean and even cooking.

Place the beans in a large bowl. Cover with water. Let them soak overnight or for at least eight hours. This helps them cook faster and more evenly.

Drain the soaked beans. Rinse them once more under fresh water. This removes excess starch and improves texture.

Sauté the Onion

Heat vegetable oil in a large pot over medium heat. Add chopped onion. Cook until soft and fragrant. Stir often to avoid burning.

Add minced garlic to the pot. Stir for thirty seconds. Add paprika, onion powder, garlic powder, pepper and salt. Stir gently to release flavors.

Add soaked beans to the pot. Pour in water or chicken broth. Stir gently. Make sure the beans are fully covered with liquid.

Increase heat slightly. Bring the pot to a gentle boil. Once boiling, reduce heat to low. Cover with a lid.

Let the beans simmer for about ninety minutes. Stir occasionally. The beans should become soft and creamy. Add more liquid if needed.

Taste the beans near the end. Adjust salt and seasoning if needed. The beans should be tender and flavorful.

Turn off the heat. Let the beans rest for ten minutes. This helps flavors settle and thicken naturally.