To Prepare the Beans

• Rinse the beans under running water to remove any dirt, then drain.
  1 Pound Dried Pinto Beans
• Add the beans, onion, garlic, bay leaves, salt, Mexican oregano, and water to cover the ingredients, plus a few inches, to a large pot or Dutch oven.
  1/2 Yellow Onion, 3 Cloves Garlic, 2 Bay Leaves, 1 ½ teaspoons Kosher Salt, 1/2 teaspoon Dried Mexican Oregano, 6 Cups Water
• Bring the beans to a boil over medium-high heat, reduce heat to low, cover, and simmer for 1 ½ to 2 hours, until soft and tender.
• Check the beans at the 1-hour mark and add more water as needed if it begins to dry out. Twice I needed an hour and a few times I needed almost 2 ½ hours so be a little flexible on time. You will be reserving the cooking liquid!
• Drain the beans into a large bowl to reserve the cooking liquid. Discard the bay leaves. Measure out 3 cups of the bean liquid. If you don’t have 3 cups, add additional water. Set aside.
• Using the same large pot or Dutch oven, add the bacon and cook over medium heat for about 8 minutes until the edges begin to crisp and the fat is rendered.
  8 Ounces Bacon
• Stir in the ham, chorizo, onions, and jalapeño and chipotle pepper and cook for 5 minutes until the onions are translucent, and the peppers are tender.
  1 Cup Ham, 2 ½ Ounces Chorizo, 1/2 Yellow Onion, 1 Jalapeño, ½-1 Chipotle Pepper in Adobo Sauce
• Stir in the garlic,1 bouillon cube or1 teaspoon better than bouillon, tomatoes, smoked paprika and ground cumin, stirring to combine. Cook for 10 minutes until the tomatoes release their juices and begin to break down.
  2 Cloves Garlic, 1 teaspoon Better Than Bouillon, 3 Roma Tomatoes, 1/2 teaspoon Smoked Paprika, 3/4 teaspoon Ground Cumin
• Add in the cooked beans and the 3 cups of cooking liquid. Bring to a boil and simmer for 15 minutes.
• Taste and season with salt as needed. Stir in cilantro and serve.
  Kosher Salt, Cilantro