Sort and rinse dried pinto beans, removing any debris or damaged beans. Soak them overnight (or use the quick soak method), then drain and rinse well.

Heat olive oil in a large pot over medium heat. Add diced onion and bell pepper, sauté until soft and fragrant. Add sliced sausage and cook until lightly browned.

Stir in minced garlic and cook for about 1 minute. Add ham or bacon pieces and mix well to develop a smoky flavor.

Add soaked beans to the pot and stir. Pour in chicken broth until beans are covered by about 2 inches. Add jalapeño, bay leaves, Cajun seasoning, and spices. Bring to a boil, then reduce heat to low, partially cover, and simmer for 4–6 hours. Stir occasionally and add liquid if needed.

Taste and adjust seasoning near the end of cooking. Remove bay leaves and jalapeño. Let beans rest for 10–15 minutes, then serve hot.