Place the soaked beans in a large pot with enough water to cover them by 2-3 inches. Bring to a boil. Reduce to a simmer, cover, and simmer for 60-75 minutes, or until the beans are tender but still hold their shape and chew (I recommend that you start checking them for doneness at 45 minutes, just to be safe). Discard the bay leaves and garlic, drain beans, and set aside. If you’d like to skip this step, simply drain and rinse 3 cans of cooked pinto beans and add them to the recipe in step 3.

While the beans cook, make the crumble topping by putting all ingredients into a food processor fitted with the S blade. Pulse continually for a minute or so, or until the mixture is forming nice crumbs and sticking together a bit. If it’s too dry, add a tablespoon of water.

Preheat your oven to 350F. Heat the olive oil in a 12-inch cast iron skillet. Add the onions, as well as a pinch of salt to get them sweating. Sauté the onions for 5 minutes, or until soft and clear. Add the sugar and sauté for another 5-8 minutes, or until the onions are becoming caramelized. Add the peppers, chili powder, cumin, half a teaspoon salt, and a pinch of pepper. Cook for another 2-3 minutes, or until peppers are just soft. Stir in the cooked beans and the lime juice. Mix everything together thoroughly, check seasoning, and season to taste.

Sprinkle all of the crumble topping over the skillet ingredients. Transfer the cast iron skillet to the oven and bake for 20-30 minutes, or until the topping is golden. Serve with your favorite cornbread, stuff into taco shells, enjoy with a side of cooked rice or quinoa, or simply enjoy the dish plain!