Heat a large frying pan or stock pot over medium heat. Add the extra-virgin olive oil and allow it to warm for about 30 seconds until it shimmers but doesn’t smoke.

Add the finely chopped onion, roughly chopped garlic, and finely chopped carrot to the pan. Sauté, stirring continuously, for 4-5 minutes until the vegetables are lightly softened and the onions become translucent. Avoid browning them as this can create bitter flavors.

Add the sherry vinegar, sweet smoked Spanish paprika, dried oregano, and ground cumin to the vegetable mixture. Stir quickly to combine, allowing the spices to bloom and release their aromatic fragrances for about 30 seconds. This technique intensifies the flavors.

Add the tomato sauce to the pan. Season generously with sea salt and freshly cracked black pepper according to your taste preferences. Mix everything well and let the mixture simmer for approximately 5 minutes until the sauce slightly thickens and the raw tomato flavor mellows.

Add the drained and rinsed pinto beans, vegetable broth, and bay leaf to the pot. Stir gently to ensure the beans are evenly coated with the flavorful sauce without breaking them apart.

Increase the heat to high and bring the mixture to a rolling boil. Once boiling, cover the pot with a lid, reduce the heat to low-medium, and simmer for 10 minutes. This allows the beans to absorb the flavors while the broth reduces to the perfect consistency.

Remove the pot from heat and discard the bay leaf. Transfer the El Pollo Loco pinto beans to serving bowls and garnish generously with freshly chopped parsley for a pop of color and fresh flavor.