Loading...

Rinse the pinto beans thoroughly. In a large pot or slow cooker, combine the rinsed pinto beans, 1/4 quartered onion, chicken broth, and 1 teaspoon of salt. Bring to a boil, then reduce heat, cover, and simmer for 2 1/2 to 3 hours, or until beans are very tender. If using a slow cooker, cook on low for 6-8 hours or high for 3-4 hours.

Once the beans are cooked, remove the quartered onion. Using a slotted spoon, transfer about 1 1/2 cups of cooked beans (with a little liquid) to a blender. Blend until smooth. Return the blended beans to the pot with the remaining whole beans. Stir well.

In a large skillet, cook the diced bacon over medium heat until crispy. Remove the crispy bacon with a slotted spoon and set aside, reserving the bacon fat in the skillet.

Add the diced smoked ham to the skillet with the bacon fat. Cook for 3-5 minutes until lightly browned. Remove the ham and set aside with the bacon.

Add the crumbled Mexican chorizo to the same skillet. Cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Remove the chorizo and set aside. If there's less than 1 tablespoon of fat remaining in the skillet, add 1 tablespoon of lard or vegetable oil.

Add the 1/4 diced onion, minced garlic, and minced jalapeño to the skillet. Sauté over medium heat for 5-7 minutes, until the onion is softened and translucent.

Stir in the diced Roma tomato and minced chipotle pepper with its adobo sauce. Cook for another 3-5 minutes, allowing the tomato to soften and the flavors to meld.

Add the cooked bacon (reserving some for garnish), ham, and chorizo back into the skillet with the sautéed vegetables. Stir to combine.

Pour the contents of the skillet into the pot with the cooked pinto beans (both whole and blended). Stir everything together thoroughly. Simmer over low heat for 15-20 minutes, allowing the flavors to fully combine and the beans to thicken slightly. Adjust salt to taste.

Stir in the shredded Monterey Jack cheese until melted and creamy. Serve hot, garnished with the reserved crispy bacon and fresh chopped cilantro.


Rinse the pinto beans thoroughly. In a large pot or slow cooker, combine the rinsed pinto beans, 1/4 quartered onion, chicken broth, and 1 teaspoon of salt. Bring to a boil, then reduce heat, cover, and simmer for 2 1/2 to 3 hours, or until beans are very tender. If using a slow cooker, cook on low for 6-8 hours or high for 3-4 hours.

Once the beans are cooked, remove the quartered onion. Using a slotted spoon, transfer about 1 1/2 cups of cooked beans (with a little liquid) to a blender. Blend until smooth. Return the blended beans to the pot with the remaining whole beans. Stir well.

In a large skillet, cook the diced bacon over medium heat until crispy. Remove the crispy bacon with a slotted spoon and set aside, reserving the bacon fat in the skillet.

Add the diced smoked ham to the skillet with the bacon fat. Cook for 3-5 minutes until lightly browned. Remove the ham and set aside with the bacon.

Add the crumbled Mexican chorizo to the same skillet. Cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Remove the chorizo and set aside. If there's less than 1 tablespoon of fat remaining in the skillet, add 1 tablespoon of lard or vegetable oil.

Add the 1/4 diced onion, minced garlic, and minced jalapeño to the skillet. Sauté over medium heat for 5-7 minutes, until the onion is softened and translucent.

Stir in the diced Roma tomato and minced chipotle pepper with its adobo sauce. Cook for another 3-5 minutes, allowing the tomato to soften and the flavors to meld.

Add the cooked bacon (reserving some for garnish), ham, and chorizo back into the skillet with the sautéed vegetables. Stir to combine.

Pour the contents of the skillet into the pot with the cooked pinto beans (both whole and blended). Stir everything together thoroughly. Simmer over low heat for 15-20 minutes, allowing the flavors to fully combine and the beans to thicken slightly. Adjust salt to taste.

Stir in the shredded Monterey Jack cheese until melted and creamy. Serve hot, garnished with the reserved crispy bacon and fresh chopped cilantro.
