Rinse the dried pinto beans in a colander under cool running water and soak in cold water overnight.

Drain the soaked beans in a colander to remove excess water.

Combine the drained beans with water or broth in a crockpot. Add onion, garlic, cumin, smoked paprika, black pepper, and jalapeño. Stir well.

Cover and set the crockpot to cook on low for 8-10 hours or high for 5-6 hours until beans are tender.

Stir in salt and lime juice before serving, adjusting seasonings to taste.

Ladle beans into bowls and garnish with cilantro. Enjoy!