Soak beans (overnight or quick):
Rinse and sort Pinto beans.
Overnight: Cover with 2–3 inches water; soak 8–12 hours. Drain.
Quick soak: Bring beans + water to a boil 5 minutes, cover, soak 1 hour. Drain.
Render meat:
In a Dutch oven over medium heat, cook Brisket trimmings or bacon until browned and fat renders (5–8 minutes).
Spoon off excess fat if needed; reserve a few crispy bits for garnish.
Sauté aromatics:
Add Onion, Garlic, and Jalapeño;
cook 5–7 minutes until softened.
Bloom spices:
Stir in Chili powder, Cumin, Smoked paprika, and Black pepper; cook 1–2 minutes until fragrant.
Add beans & liquid:
Add Drained beans, Water (cover by ~2 inches), Tomato paste or Diced tomatoes, and Worcestershire.
Bring to a low boil, then reduce to a gentle simmer.
Cook low & slow:
Simmer uncovered or partially covered for 2½–3½ hours, stirring occasionally.
Add hot water as needed to keep beans just submerged and brothy.
Season & finish:
When beans are almost tender (~1½–2 hours in), add Kosher salt.
Continue until beans are creamy-tender.
Stir in Apple cider vinegar to brighten. For a thicker pot liquor, mash a few beans against the side and simmer 5 minutes.
