Cowboy Beans

Instructions

1. Prepare the beans
   Drain and rinse the soaked pinto beans. In a large pot, add the beans and cover with the chicken broth or water. Bring to a boil, then reduce heat to a simmer. Add the bay leaves and cook for about 1 hour or until the beans begin to soften but are not yet fully cooked.
2. Cook the bacon and chorizo
   While the beans are simmering, heat a large skillet over medium heat. Add the diced bacon and cook until it begins to crisp, about 5-6 minutes. Add the chorizo and cook, breaking it up with a spoon, until fully browned, about 4-5 minutes more.
3. Sauté the aromatics
   To the same skillet with the bacon and chorizo, add the diced onion and cook until softened and translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Add the diced tomatoes, jalapeños, cumin, and oregano. Cook for 3-4 minutes until the tomatoes begin to break down.
4. Combine and simmer
   Transfer the bacon, chorizo, and vegetable mixture to the pot with the beans. Stir well to combine. Continue to simmer uncovered for 1-1.5 hours, or until the beans are tender and the broth has thickened slightly. Add more water or broth if needed during cooking to keep the beans submerged.
5. Season and finish
   Once the beans are tender, remove the bay leaves. Stir in the chopped cilantro and lime juice. Season with salt and pepper to taste. Allow the beans to rest for 10-15 minutes before serving to let the flavors meld together.
6. Serve
   Ladle the Frijoles Charros into bowls and garnish with additional fresh cilantro. Serve hot with warm tortillas or as a side dish for grilled meats, tacos, or any Mexican meal.