Ingredients:

  • 1 pound (450g) dry pinto beans, rinsed (or 4 cans [15oz/425g each] pinto beans, drained and rinsed)
  • Water (for soaking or cooking)
  • 4 slices thick-cut bacon, diced
  • 1 pound (450g) Mexican chorizo, removed from casing
  • 1/2 pound (225g) smoked sausage (such as andouille or kielbasa), sliced
  • 1/4 cup diced ham (optional)
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 jalapeño, seeded and minced (adjust to your spice preference)
  • 1 bell pepper (any color), chopped
  • 2 tomatoes, diced (or 1 can [14.5oz/410g] diced tomatoes, undrained)
  • 2-3 serrano chiles, sliced (optional, for extra heat!)
  • 8 cups (1.9 liters) chicken broth or water
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste
  • Bay leaf (1-2)
  • Chopped cilantro (optional)
  • Diced onion (optional)
  • Lime wedges (optional)
  • Shredded cheese (Monterey Jack or cheddar) (optional)

Instructions:

  1. Soak the Beans (if using dry beans): Cover dry beans with water in a large bowl. Soak overnight or for at least 8 hours. Drain and rinse. (Skip this step if using canned beans.)
  2. Cook Bacon: In a Dutch oven or large pot, cook bacon over medium heat until crispy. Remove bacon with a slotted spoon, leaving bacon grease in the pot. Set bacon aside.
  3. Brown Meats: Add chorizo and smoked sausage to the pot and cook, breaking up the chorizo, until browned. Remove sausage and chorizo, drain excess grease, set aside.
  4. Sauté Aromatics: Add onion, garlic, jalapeño, and bell pepper to the pot and sauté until softened, about 5-7 minutes.
  5. Add Tomatoes and Spices: Stir in diced tomatoes (or canned tomatoes), chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Cook for 1 minute.
  6. Combine Ingredients: Add soaked (or canned) beans, chicken broth (or water), serrano chiles (if using), and bay leaf to the pot. Bring to a boil.
  7. Simmer: Reduce heat to low, cover, and simmer for 2-3 hours (if using dry beans) or 1-1.5 hours (if using canned beans), or until the beans are tender. Stir occasionally and add more broth or water if needed.
  8. Return Meats: Add cooked bacon, chorizo, and smoked sausage back to the pot during the last 30 minutes of simmering.
  9. Season and Serve: Remove bay leaf. Season with salt and pepper to taste. Serve hot, garnished with chopped cilantro, diced onion, lime wedges, and shredded cheese, if desired.