1 pound dried pinto beans
3 strips bacon, finely chopped
1/2 large onion, finely chopped
1 tablespoon chopped garlic
1 teaspoon finely chopped jalapeño
1 teaspoon dried oregano
1 1/2 teaspoons Stubb’s Pork Spice Rub
1/2 teaspoon freshly ground black pepper
1/2 teaspoon salt, or to taste
Chopped onion, cilantro, and grated cheese, for garnish (optional)
Pick through the beans to discard any pebbles or other debris. Rinse the beans well and drain.
In a heavy pot, brown the bacon over medium-high heat. Stir in the onion, garlic, jalapeño, oregano, spice rub, and pepper. Cook, stirring often, until the onion softens, another 2 minutes or so.
Add the beans and pour in 6 cups of water or enough to cover the beans by 1 inch. Bring the beans to a boil, then reduce the heat so that the beans cook at a bare simmer, until the beans start to poke through the liquid, about 45 minutes. Stir the beans up from the bottom, add 2 cups water, and simmer, without stirring until the beans poke through the liquid again, about 30 minutes more.
Stir in another 1/2 cup water and continue simmering. When the beans are almost tender, after 10 to 20 minutes, stir in the salt. (If the beans still seem hard in the center, add a little more water and simmer longer.) Simmer the beans to absorb the salt and until the beans are tender, about 5 minutes more; the beans are done when the liquid is creamy and the beans are cooked through but still have some texture. Total cooking time is usually 1 1/2 to 2 hours. Serve the beans and their creamy broth in small bowls or cups, adding garnishes (such as onions, cilantro, or cheese) as desired.