Step 1

Place a large 8-quart pot over medium heat and add the oil. Once the pan is hot and the oil begins to sizzle, add in the bell peppers, shallots and garlic. Cook for 5 minutes. Add in the dried thyme, paprika, garlic powder and ham. Cook for an additional 2 minutes.

Step 2

Add in the pinto beans, cover with water and season with kosher salt. Once the water comes to a simmer, reduce the heat and cover with a lid.

Step 3

Simmer on low for 1 hour and 45 minutes, or until the beans are fork-tender.

Step 4

Once finished cooking, season with additional salt and pepper, to taste. Finally, pull apart any large pieces of ham and serve warm.