Smoky Pinto Beans

1 tbsp. extra-virgin olive oil

2 thick-cut sliced bacon, cut into ½" strips

1 small onion, chopped

2 tsp. ground cumin

2 tsp. smoked paprika

2 (15.5-oz.) cans pinto beans, drained and rinsed

½ c. chicken broth or water

2 sprigs fresh oregano

Kosher salt

In a large, high-sided skillet or medium heavy-bottomed pot over medium heat, heat oil. Add bacon and onion and cook until onion is translucent and bacon is beginning to crisp, 6 minutes.
Add cumin and smoked paprika and cook until fragrant, 1 minute. Add beans and chicken broth or water and stir to combine, scraping any burnt pits from the bottom of your skillet. Stir oregano into the beans.
Bring mixture up to a low simmer and cook, stirring occasionally, for 15 minutes, adding more broth or water ¼ cup at a time if pan is looking dry.
Before serving, remove oregano stems and season to taste with salt.