Pinto Beans in Smoky Tomato and Pepper Sofrito

Place 250g dried pinto beans in a large bowl, cover with 4 cups cold water, and soak for at least 8 hours or overnight. Drain and rinse well before using.

Dice the yellow onion and both bell peppers (seeds removed). Roughly chop the tomatoes. Mince the garlic cloves.

Warm 4 tbsp olive oil in a wide, heavy-bottomed pot over medium heat. Add the diced onion and bell peppers, season with half the salt, and cook 8-10 minutes, stirring occasionally, until softened and just starting to turn golden at the edges.

Add the minced garlic, cumin, and smoked paprika directly to the pan. Stir constantly for 60 seconds until deeply fragrant and the paprika has bloomed in the oil.

Add the chopped tomatoes and remaining salt. Cook 6-8 minutes, breaking the tomatoes down with your spoon, until the sofrito turns a deeper red and the liquid mostly evaporates. It should look jammy.

Pour in 250ml chicken broth and bring everything to a lively simmer. Add the soaked, drained pinto beans. Reduce heat to medium-low and cook uncovered for 25-30 minutes, stirring every 5-7 minutes, until the beans are completely tender and the broth has thickened into a glossy sauce.

Taste a bean — it should be creamy all the way through with no chalky center. If the sauce reduces too fast before the beans are done, add a splash of water.

Remove from heat and stir in 2 tbsp red wine vinegar. Taste and adjust salt and pepper. The vinegar should brighten everything — add a pinch more if it needs it.

Tear fresh parsley over the top and drizzle with a generous glug of your best olive oil. Serve with thick slices of crusty white bread for mopping.