Step 1

In a large bowl, add the pinto beans and sort the beans and discard any stones, debris, or "bad" looking beans. Cover the beans with water and then discard in beans that float to the top.

Step 2

Then soak the beans for at least 8 hours or overnight before rinsing and drain them.

Step 3

In a pot or deep skillet over medium-high heat, add the oil. Once heated, add the chopped onions and garlic, sautéing until fragrant, about 1-2 minutes. Then add the water, beans, and seasonings: salt, black pepper, cumin, garlic powder, oregano, smoked paprika, parsley, and red pepper flakes, stirring to combine.

Step 4

Reduce the heat and let everything simmer (uncovered) until the pinto beans become tender, about 1 hour or so. After the 1 hour mark, you can begin to check the beans every 10-15 minutes to ensure that they're the right amount of tender.

Step 5

Once cooked and tender, remove the beans from heat and drain any remaining water left. In the same skillet or pot with the drained cooked beans, turn the heat to medium-high and add the BBQ sauce and veggie stock, stirring to combine. Reduce the heat to simmer and let everything infused and begin to thicken, about 10-15 minutes.

Step 6

Serve with your favorite side or as a taco, etc.

Step 7

Bon Appetit!