Ingredients:

  • 1 lb dried pinto beans, rinsed and sorted
  • 6 cups low-sodium chicken broth
  • 4 slices center-cut bacon, finely diced
  • 4 oz lean smoked ham, cubed
  • 2 oz beef chorizo
  • 1 large white onion, diced
  • 4 cloves garlic, minced
  • 2 jalapeños, seeded and finely chopped
  • 2 large Roma tomatoes, diced
  • 1 tsp dried Mexican oregano
  • 1/2 tsp ground cumin
  • 1/2 cup fresh cilantro, chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Prep the beans. Rinse the 1 lb pinto beans and remove any debris. Place them in your large pot with 6 cups chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour 15 mins.
  2. Render the bacon. In a separate skillet over medium heat, add the 4 slices of diced bacon. Cook until crisp and the fat has completely liquefied.
  3. Brown the meats. Add the 4 oz cubed ham and 2 oz beef chorizo to the bacon skillet. Sauté for 5 minutes until the chorizo is fully cooked and the ham is slightly browned.
  4. Sauté aromatics. Add the diced white onion, minced garlic, and chopped jalapeños to the meat mixture. Cook until the onion is translucent and soft.
  5. Add tomatoes and spices. Stir in the 2 diced Roma tomatoes, 1 tsp Mexican oregano, and 1/2 tsp cumin. Simmer for 3 minutes until the tomatoes begin to break down.
  6. Combine ingredients. Pour the entire meat and vegetable mixture into the pot with the simmering pinto beans.
  7. Final simmer. Continue cooking, partially covered, for another 45 minutes until the beans are tender and the liquid has thickened into a silky broth.
  8. Season and finish. Taste the broth. Stir in the 1/2 tsp salt, 1/4 tsp pepper, and 1/2 cup chopped cilantro. Serve immediately while steaming hot.