Southern Pinto Beans with Ground Beef: A Hearty, Comforting Southern Classic

Prepare the Beans: In a large pot, combine the soaked and drained pinto beans with the beef broth or water. Bring to a boil, then reduce the heat to low and let it simmer for 1 to 1.5 hours, or until the beans are tender. Skim off any foam that forms on the surface during cooking.
Cook the Ground Beef: While the beans are simmering, heat the olive oil in a separate skillet over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned and fully cooked. Drain any excess fat and set the beef aside.
Sauté the Vegetables: In the same skillet, add the chopped onion, garlic, and bell pepper (if using). Sauté for about 5 minutes until softened and fragrant.
Combine and Simmer: Once the beans are tender, add the cooked ground beef and sautéed vegetables to the pot with the beans. Stir in the diced tomatoes, cumin, chili powder, smoked paprika, salt, black pepper, and bay leaf. Bring everything to a simmer and cook for an additional 20-30 minutes, allowing the flavors to meld together. If the beans are too thick, you can add more broth or water to reach your desired consistency.
Adjust Seasoning and Serve: Taste and adjust seasoning, adding more salt, pepper, or hot sauce if desired. Remove the bay leaf before serving. Garnish with fresh cilantro, if desired, and serve with cornbread or rice on the side.
Serving and Storage Tips: