Soak the Beans:

Rinse the pinto beans under cold water to remove any dirt or debris.

Place them in a large bowl and cover with 6 cups of water. Let them soak for at least 4 hours or overnight. (If you're short on time, use the quick-soak method: bring beans to a boil in water, then turn off the heat and let them sit for 1 hour.)

Cook the Bacon and Aromatics:

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes.

Add the chopped onion and garlic, and sauté for another 3-4 minutes until fragrant and softened.

If using, add the bell pepper and cook for another 2 minutes.

Add Spices:

Sprinkle in the cumin, chili powder, smoked paprika, salt, and black pepper. Stir well to coat the aromatics and bacon in the spices, allowing them to bloom for about 1 minute.

Simmer the Beans:

Drain and rinse the soaked pinto beans, then add them to the pot.

Pour in the broth, ensuring the beans are covered. Add the fresh thyme, if using.

Bring the mixture to a boil, then reduce the heat to low. Let the beans simmer uncovered for 1.5-2 hours, or until they are tender, stirring occasionally.

Adjust Seasoning and Add Vinegar:

Once the beans are tender, taste and adjust the seasoning with more salt, pepper, or spices as needed.

Stir in the apple cider vinegar (optional) for a subtle tangy finish.

Serve:

Serve the Southern pinto beans hot as a side dish or main course, paired with cornbread, collard greens, or fried chicken for a traditional Southern meal.