Frijoles Charros

Sort through the dried pinto beans to remove any small rocks or debris, then rinse them thoroughly in a colander.

Place the rinsed beans in a large pot, cover with about 12 cups of water, and add half a head of garlic. Bring to a boil, then reduce heat and simmer until the beans are tender, about 2-3 hours.

While the beans are cooking, prepare the meats. Chop the bacon, sliced ham, and smoked sausage into bite-sized pieces.

In a separate large, deep skillet or pot, cook the chopped bacon over medium-high heat until it's crispy.

Drain off most of the rendered bacon fat, leaving about 1-2 tablespoons in the skillet. Add the crispy bacon back to the skillet.

Add the chopped ham and smoked sausage to the skillet with the bacon and cook for a few minutes.

Add the chorizo to the skillet, breaking it up with a spatula, and cook until it's browned.

Add the diced onion to the meat mixture and sauté until it becomes translucent.

Stir in the diced tomatoes and cook for another 2-3 minutes until they begin to soften.

Once the beans are tender, pour the entire meat and vegetable mixture from the skillet into the pot of beans.

Season the beans with salt, black pepper, and chicken bouillon powder. Stir well to combine.

Add the pickled jalapeños and a splash of the pickled jalapeño juice to the pot.

Stir in the fresh cilantro.

Cover the pot and let the Frijoles Charros simmer for at least 20-30 more minutes to allow all the flavors to meld together.

Serve hot, optionally over a bed of Mexican rice and with warm corn tortillas on the side.