Sort through pinto beans carefully, removing any damaged or discolored beans. Rinse thoroughly under cold running water using a colander. Soak beans in water for 8-24 hours (24 hours recommended for best results).

After soaking, rinse beans again thoroughly. Remove any beans that have split in half (optional). The beans will have doubled in size after soaking.

In a large pot, add smoked turkey pieces and soaked pinto beans. Add 13 cups of water, ensuring water level reaches 2 inches above the beans.

Add 1 tablespoon oil, 1 tablespoon salt, chopped onion, and garlic cloves. Bring to a boil over high heat, then reduce to medium-low heat.

After 10-15 minutes, skim foam from the surface. Add remaining seasonings: cumin, paprika, pepper, and remaining salt. Cover with lid.

Continue cooking for 2-2.5 hours, stirring gently occasionally. The meat should fall off the bone and beans should be tender.

Add sugar and small amounts of tomato sauce until pot liquor turns reddish-brown. Taste and adjust seasonings as needed. Garnish with chopped green onions.