Ingredients:

  • 1 lb / 450 g Dried Pinto Beans (sorted and soaked)
  • 8 cups / 1.9 L Low-sodium Chicken Stock or Water
  • 2 medium Bay Leaves
  • 1 tbsp / 15 g Kosher or Coarse Sea Salt (or to taste)
  • 8 oz / 225 g Smoked Bacon (cut into 1/2 inch lardons)
  • 4 oz / 115 g Raw Mexican Chorizo (casings removed)
  • 1 small Ham Hock (optional, approx. 8 oz / 225g)
  • 1 large Yellow Onion (finely diced)
  • 4 cloves Garlic (minced)
  • 1 medium Jalapeño Pepper (seeds removed, finely diced)
  • 2 medium Roma Tomatoes (diced, or 1/2 cup canned diced tomatoes)
  • 1 tsp / 5 ml Ground Cumin
  • 1/2 tsp / 2.5 ml Dried Mexican Oregano
  • 1/2 cup / 120 ml Fresh Cilantro (roughly chopped)
  • 1 tbsp / 15 ml Freshly squeezed Lime Juice

Instructions:

  1. Soak dried pinto beans overnight, or use the quick-soak method (boil beans for 1 minute, turn off heat, cover, and rest for 1 hour). Drain and rinse the soaked beans thoroughly.
  2. Place the Dutch oven over medium-high heat. Add the bacon lardons and render until crispy and golden brown (about 6-8 minutes). Remove the crispy bacon with a slotted spoon and set aside.
  3. Reduce heat to medium. Add the chorizo and cook, breaking it up with a wooden spoon, until fully rendered and aromatic (about 4 minutes). Drain off excess fat if needed, reserving about 2 tablespoons of flavorful fat.
  4. Add the diced onion and jalapeño to the pot (with the reserved fat). Cook until the onion is translucent and softened (about 5 minutes). Stir in the minced garlic and cook for 1 minute until fragrant.
  5. Stir in the cumin and oregano. Cook for 30 seconds until aromatic. Then, stir in the diced tomatoes and cook for 2 minutes.
  6. Add the rinsed beans and the bay leaves to the pot. If using a ham hock, add it now. Pour in the 8 cups of chicken stock (or water). The liquid should cover the beans by at least 2 inches.
  7. Bring the mixture to a boil over high heat, then immediately reduce the heat to low. Cover the pot loosely and simmer for 1.5 to 2 hours, or until the beans are tender and creamy. Stir occasionally.
  8. Remove the ham hock (if used) and shred the meat back into the pot, discarding the bone. If the liquid is too thin, crush about 1/4 cup of beans against the side of the pot to naturally thicken the broth.
  9. Stir in the reserved crispy bacon, cilantro, and lime juice. Taste and adjust the salt. Simmer for a final 5 minutes to allow the flavors to meld. Serve piping hot.