First things first, take your dried pinto beans and rinse them under cold water. It’s an essential step that ensures any dirt or debris is washed away. Next, sort through them to remove any damaged beans or small stones. Once clean, you can either soak them overnight or use them directly, but soaking will cut down on cooking time.

Now, grab your slow cooker. In a skillet, heat the extra virgin olive oil over medium heat. Toss in the diced onion and sauté until it's translucent—around 5 minutes. Then, add the minced garlic and chopped celery. Cook for another 2-3 minutes, ensuring all the flavors meld beautifully.

In your slow cooker, add the rinsed pinto beans. Then, pour in the sautéed vegetables. Add the ground chili powder, smoked paprika, dried thyme, bay leaves, coarse sea salt, ground cumin, and black pepper. Give everything a good stir to ensure the flavors are evenly distributed.

Pour in the water or broth. If you want a richer flavor, I highly recommend using broth. It will elevate your beans by infusing them with savory notes. Make sure there’s enough liquid to cover the beans by about an inch.

Set your slow cooker to low heat and let it work magic for 6-8 hours. If you're in a rush, you can also set it to high and let it cook for 3-4 hours but remember, slow-cooking is where it’s at.

Once cooked, remove the bay leaves and give the beans a taste. Adjust seasoning as necessary with a little extra salt or pepper. You can also add a bit of fresh cilantro at this stage for that extra burst.

Now, dish up those beautiful beans. Serve them warm as a main dish or side. Enjoy the delightful flavors that have developed from the slow cooking process.