Step 1

Sort dry beans and remove any pebbles or overly dried beans.

Step 2

Cover pinto beans with water and soak for 8 hours or overnight. Alternatively, to quick soak the beans, cover them with water and bring to a boil and then turn off the heat and cover beans for an hour to soften.

Step 3

Drain soaking water and rinse beans.

Step 4

In a large pot, cover the soaked beans with fresh water and bring to a boil over high heat. Add in a bay leaf, whole garlic cloves, and ½ an onion (not chopped) to flavor the beans. If desired, add a sprinkle of red pepper flakes for some heat.

Step 5

Reduce the heat to medium-low and simmer the beans, partially covered, for 30-45 minutes, skimming off any foam that rises as they cook. The time will be longer if you're using older dried beans or live at higher altitude. Sample a few beans to check doneness before turning off the heat - they should be tender to the bite but not soft.

Step 6

Remove the bay leaf, garlic cloves and the half onion. Season the beans generously with salt to your liking.

Step 7

Dice onion and bell pepper, and mince garlic.

Step 8

In a soup pot over medium heat, sauté onion and bell pepper in olive oil until soft, about 3-4 minutes. Add in minced garlic and sauté for an additional minute until aromatic.

Step 9

Add in chili powder, cumin, cooked pinto beans, crushed tomatoes, fire roasted diced tomatoes, and salt and pepper. Simmer on medium-low heat for 15-20 minutes.

Step 10

Serve topped with avocado, cilantro, yogurt and lime juice.