Soak the beans

• Rinse the pinto beans under cold water and pick out any debris.
• Cover with plenty of cold water and soak overnight, or at least 8 hours, then drain.

Build the flavor base

• Heat the olive oil in a frying pan over medium heat.
• Sauté the onion and jalapeño until softened, about 5 minutes.
• Add the garlic, cumin and smoked paprika and cook until fragrant, about 1 minute.

Simmer the beans

• Put the drained beans in a stockpot with the water, the sautéed mixture and the bay leaf.
• Bring to a boil, then lower the heat and simmer partially covered until the beans are tender.
• Stir occasionally and top up with hot water if needed so the beans stay covered.

Season and serve

• Stir in the salt and simmer a few more minutes so the flavors come together.
• Remove the bay leaf, mash a few beans against the pot for a creamier broth, and serve hot.