Charro Beans

• 2 white onions, cut into 1/2-inch dice
• 1 clove garlic
• 1 bay leaf
• 3 cups dried pinto beans, rinsed 3 times and picked over for rocks
• 14 cups water
• 1/2 teaspoon kosher salt
• 1/2 teaspoon smoked salt (page 163)
• 6 ounces Mexican pork chorizo, bulk or links
• 3/4 cup diced bacon
• 1 small white onion, cut in 1/4-inch dice
• 2 cloves garlic, minced
• 1/2 cup chopped canned pickled jalapeno chiles, drained (page 154)
• 1 large fresh tomato, seeded and chopped (about 3/4 cup)
• 1/2 cup diced ham
• Garnish: Chopped fresh cilantro leaves, lime wedges

1. To cook the pinto beans, place the onions, garlic, and bay leaf in cheesecloth and tie into a pouch.
2. In a large soup pot, place the pouch, beans, and water and bring to a boil over high heat.
3. Decrease the heat to medium-low, and gently boil until the beans are soft, but not disintegrating, about 4 hours.
4. Discard the seasoning pouch.
5. Stir in the kosher and smoked salts.
6. The beans can be prepared ahead and reheated, if desired.
7. To prepare the meat mixture, if the chorizo is in links, slit open the casings, remove the filling, and break it up with your hands.
8. Bulk sausage is ready to use.
9. Set aside.
10. In a large, heavy skillet, saute the bacon, onion, garlic, and chorizo over medium-high heat for 5 minutes, stirring occasionally so the garlic doesnt burn.
11. Add the jalapenos, tomato, and ham and cook 2 minutes more.
12. To serve, add the meat mixture to the beans and garnish with chopped fresh cilantro and lime wedges.

white onions, clove garlic, bay leaf, pinto beans, water, kosher salt, salt, pork chorizo, bacon, white onion, garlic, jalapeno chiles, tomato, ham, cilantro

Taken from www.epicurious.com/recipes/food/views/charro-beans-394017 (may not work)