Ingredients

1 pound dried pinto beans dried pinto beans
5 slices thick-cut bacon, chopped
1/2 pound Mexican pork chorizo, casing removed
1 large white onion, chopped
4 cloves garlic, chopped
5 Roma tomatoes, chopped
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons dried Mexican oregano or Mediterranean oregano
2 teaspoons kosher salt
8 cups water
2-3 canned pickled jalapeños, diced (remove the seeds if you’d like it less spicy)
1/2 cup chopped cilantro, plus more for garnish

Directions

Place the beans in a colander and rinse them well. Remove any discolored or broken beans and any rocks that may have made their way into the bag. Place beans in a bowl and cover with cold water. Let soak overnight.

The next day, heat a large Dutch oven over medium heat. Add diced bacon and cook, stirring frequently, until crisp, about 4 minutes. Remove bacon from the pan with a slotted spoon leaving the bacon grease behind. Transfer to a bowl.

Add chorizo to the pan and brown over medium heat, stirring occasionally. Once chorizo has become firm and started to release its fat (about 3-4 minutes) add onion and garlic and saute, stirring occasionally, until onions are translucent.

Add tomatoes, cumin, coriander, oregano, and salt to the pot and cook, stirring occasionally to blend the flavors.

Drain the beans from the soaking water and give them a rinse. Add them to the pot along with the water, chorizo, and bacon. Bring to a boil over medium-high heat, stirring occasionally to make sure no beans are sticking to the bottom of the pot.

Reduce the heat to low so the beans are slowly simmering. Cover and cook until beans are tender, stirring occasionally. This will take anywhere from 1- 3 hours depending on if you soaked them overnight or not.

Once the beans are tender, stir in the jalapeños and cilantro. Taste and season with more salt if needed.

Ladle into small bowls and top with more chopped cilantro if you’d like.