Charro Beans

Directions

1. 1
   To cook the pinto beans, place the onions, garlic, and bay leaf in cheesecloth and tie into a pouch.
2. 2
   In a large soup pot, place the pouch, beans, and water and bring to a boil over high heat.
3. 3
   Decrease the heat to medium-low, and gently boil until the beans are soft, but not disintegrating, about 4 hours.
4. 4
   Discard the seasoning pouch.
5. 5
   Stir in the kosher and smoked salts.
6. 6
   The beans can be prepared ahead and reheated, if desired.
7. 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. 8
   Bulk sausage is ready to use.
9. 9
   Set aside.
10. 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. 11
    Add the jalapenos, tomato, and ham and cook 2 minutes more.
12. 12
    To serve, add the meat mixture to the beans and garnish with chopped fresh cilantro and lime wedges.