Stewed pinto beans

Ingredients:

• 450 g dry pinto beans, sorted
• 220 g bacon, chopped
• 1 onion, finely chopped
• 1 tbsp chili spice mix
• 1 tbsp Worcestershire sauce
• 4 cups lightly salted chicken broth
• 1 tbsp. apple cider vinegar
• 2 tbsp chopped fresh chives (optional)

Preparation:

1. Place the beans in a large saucepan or cauldron and cover with cold water to a level of 2.5 cm (1 inch) above the beans. Bring to a boil, then remove from heat and let steep for 30 minutes. Drain and rinse the beans.
2. Return the beans to the pan and add the bacon, onion, chili spice mix, Worcestershire sauce, chicken broth, and 4 cups of water. Bring to a boil over medium-high heat, then reduce heat to medium and simmer for 30 minutes.
3. Add 1 teaspoon of salt and reduce heat to medium-low. Cover and simmer, stirring occasionally, for another 1.5 hours. Uncover and continue simmering, stirring occasionally, until the beans are tender and cooked through and the liquid is thick, about 30 minutes more. Stir in the vinegar and chives and season with salt to taste.