Pinto Beans Recipe

Sort through the beans and discard any small rocks or debris. Transfer to a large bowl and fill with water. Soak the beans for at least 8 hours or overnight.
When ready to cook the beans, drain and rinse the beans in a large colander. Meanwhile, heat a large pot or Dutch oven over medium-high heat. Add the slices of thick-cut bacon to the pot. Reduce heat to medium. Cook the bacon until all fat is rendered. Carefully remove the bacon to a clean plate and set it aside.
In the same pot over medium heat, add the diced onion. Cook the onion, stirring occasionally, for about 10 minutes (or until the onion is softened). Stir in the minced garlic, fresh thyme, rosemary, salt, and black pepper. Cook for an additional 1-2 minutes, stirring continuously.
Add the soaked beans to the pot with the Worcestershire sauce, chicken broth, bay leaf, and cooked bacon. Mix well to combine. Add water until it reaches approximately 1-inch above the beans. Bring to a low boil, cover partially with a lid, and reduce the heat to maintain a gentle simmer.
Simmer gently for about 1-2 hours, or until the beans are tender and the sauce has thickened slightly.
Remove from heat and season with additional salt and pepper, to taste.