1 pound dry pinto beans

1 white or yellow onion, peeled and quartered

6 garlic cloves, peeled and smashed

2 teaspoons kosher salt

1/4 teaspoon cumin

1/4 teaspoon chili powder

1/4 teaspoon smoked paprika

2 tablespoons butter (or vegan butter or olive oil)

1 tablespoon all-purpose flour (optional, whisked into liquid; or cornstarch)

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Rinse and sort through the pinto beans to remove any debris.
Place beans in a bowl and cover with water. Soak overnight or use a quick soak method (boil for 2 minutes, then let rest 1 hour). Drain and rinse.
Add the soaked beans to a large pot and cover with about 2 inches of fresh water.
Add the quartered onion and smashed garlic cloves to the pot.
Bring to a boil, then reduce to low and simmer uncovered for 1 1/2 to 2 hours, stirring occasionally, until beans are tender. Add more water as needed.
Once beans are soft, stir in the salt, cumin, chili powder, and smoked paprika.
For a thicker broth, melt butter in a small pan, whisk in flour, then add a ladle of bean cooking liquid. Whisk until smooth, then stir into the pot. (Or stir in butter/olive oil without flour for a simple finish.)
Taste and adjust seasonings before serving.

Add a bay leaf or dried chili while simmering for deeper flavor.

Stir in cilantro or lime juice before serving for freshness.

Make it vegan by using olive oil instead of butter.

Mash a few beans against the pot side for creamier texture.