Charro Beans

Place the dried pinto beans in a large bowl, cover with water, and let them soak overnight.

The next day, drain the beans. In a large Dutch oven or pot over medium-high heat, add the chopped bacon and cook until crispy.

Using a slotted spoon, remove the crispy bacon from the pot, leaving the rendered fat behind. Set the bacon aside for later.

To the same pot with the bacon fat, add the diced smoked sausage, chopped onion, and diced jalapeños. Sauté until the vegetables begin to soften.

Add the minced garlic and cook for about one minute until fragrant.

Stir in the can of diced tomatoes with green chiles.

Add the soaked and drained pinto beans to the pot.

Pour in enough water to cover the beans completely.

Stir in the chicken bouillon base and the smoky chipotle bouillon base until dissolved.

In a small bowl, combine the cumin, onion powder, garlic powder, paprika, chili powder, and black pepper. Add the spice mixture to the pot and stir well.

Bring the pot to a simmer, then reduce the heat to low, cover, and let it cook until the beans are tender, about 1.5 to 2 hours. Add more water as needed to keep the beans submerged.

Once the beans are fully cooked, stir the reserved crispy bacon back into the pot.

Finish by stirring in the fresh chopped cilantro. Serve hot.