1 lb already cooked pinto beans with broth **
¼ onion chopped plus 1/2 onion for beans
2 garlic cloves chopped plus 3 cloves chopped for beans
4 oz chorizo
4 oz bacon chopped
1 15 oz can diced, fire roasted tomatoes ( about 2 cups)
¼ to ½ cup pickled jalapeno peppers, to taste
1/2 cup of cilantro, chopped
** Cooking the beans
To cook the beans place 1 lb of dry pinto beans in a pot. Cover with water and bring to a boil. Allow to cool. Check the beans for any rocks or dirt. Place the beans, 1/2 onion and 3 cloves of garlic in a large pot with a good lid. Bring to a boil and reduce heat to cook on medium heat about one hour or a little bit longer until they are tender. Fry the beacon until crisp. Drain away most of the grease and add chorizo to the skillet at medium heat and cook until heated through. Stir in the tomatoes, reserved onion and garlic, and the peppers. Cook for 2 more minutes or until hot through. Stir this mixture into beans. Simmer for about 30 minutes. Add water if necessary. The consistency shouldn’t be too thick. Add salt to taste and the chopped cilantro right before serving.
Serve in large bowls with warm tortillas.