Ingredients:
1 pound uncooked pinto beans
8 slices bacon cut into 2 inch pieces
4 beef franks, sliced
1 cup cubed ham
1 pound Mexican chorizo
2 cans (14.5 oz) diced tomatoes
1/2 bunch of cilantro, chopped
1 sweet onion, half diced, half whole
1 jalapeño, diced
4 cloves minced garlic
1/2 tablespoon dried oregano
1/2 tablespoon paprika
1 tablespoon cumin
2 bay leaves
1 tablespoon salt
1 tablespoon pepper

Instructions:

To Cook the Pinto Beans – Stovetop.
1. Soak beans overnight. Drain and rinse.
2. Add the rinsed beans to a large pot with enough chicken broth to cover them. Add salt, pepper, half an onion, and the bay leaves.
3. Let boil for about 1.5 hours, checking often to make sure that there is still enough broth to cover the beans.

To Cook the Pinto Beans – Slow Cooker.
1. Soak the beans overnight. Drain and rinse.
2. Add the rinsed beans to a slow cooker with enough chicken broth to cover them, salt, pepper, bay leaves, and half an onion.
3. Turn the slow cooker on to high and cook for 3 hours.

To Make the Charro Beans:
1. Add the bacon to a large pot and cook for about 5 minutes.
2. Add the chorizo and continue cooking until cooked through.
3. After about 5 minutes, add the ham, the beef franks, and the additional seasonings (including garlic). Cook for 2 minutes.
4. Next, add the tomatoes, the onion, the jalapeno, and cook for 5 additional minutes.
5. Finally, add the cooked pinto beans and the liquid that they were cooked in and let boil for about 10 minutes so that all of the flavors can combine.
6. Stir in cilantro, turn heat down to low and simmer for 30-45 minutes. Add chicken broth as needed. Salt and pepper to taste.
7. Serve hot as a side dish or on its own.