Rinse the dried pinto beans thoroughly under cold water to remove dirt or debris. Soak the beans in water overnight, or use a quick-soak method by boiling them for 1 minute, then letting them sit for 1 hour before draining.

In a large pot or Dutch oven, heat a drizzle of oil over medium heat. Add the chopped onion, minced garlic, and bacon or ham hock. Cook until the onions are soft and the bacon releases its smoky aroma.

Drain the soaked beans and add them to the pot. Pour in the chicken or vegetable stock, ensuring the beans are fully covered with liquid. Add the bay leaf, if using.

Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot partially with a lid and let the beans simmer for 1.5 to 2 hours, stirring occasionally to prevent sticking.

Check the beans for tenderness after 1.5 hours. Once they are soft but not mushy, season with salt, pepper, and smoked paprika (if using). Stir to combine.

For a creamier texture, mash a small portion of the beans against the side of the pot and mix them back into the dish.

Remove the bay leaf and serve warm. Pair with cornbread, rice, or your favorite Southern sides.