Ingredients

300g pinto beans, half onion, 120g bacon, 1 clove garlic, 1 tsp red pepper powder, a little chili powder, 3 tbsp tomato sauce, 1 white wine vinegar tablespoon, 1 bay leaf, appropriate amount of salt, appropriate amount of black pepper, 1 tsp of sugar

Steps

1 Soak the pinto beans in water overnight. If it is dried pinto beans, it is best to soak them in water for more than 8 hours before they are easily cooked, but fresh pinto beans only need to be soaked for 2-3 hours.

2 Drain the pinto beans, put them into a saucepan, and add water until the beans are covered by 2cm. Add onions, bay leaves, bacon, tomato paste, and garlic.

3 Bring to a boil over high heat, cover, and simmer over low heat for 1 hour.

4 Add Hungarian red pepper powder, chili powder, salt, white wine vinegar or apple cider vinegar, and sugar, cook for another 1 hour, cover the lid with a small gap left, and let the soup simmer to reduce the juice.

5 After cooking, the beans have softened and the soup has thickened. The bacon is also soft, so there is no need to take it out and cut it into small pieces.

6 Add black pepper before serving.