Firstly, rinse your dried pinto beans under running water. This helps remove any debris. Next, add the beans into a large pot with the fresh water. Toss in the sea salt, bay leaf, and a chunk of white onion.

This onion will provide flavor and can be removed afterward. Bring everything to a boil, then reduce the heat and let it simmer for about 1 to 1.5 hours until the beans are tender, but not mushy. You may need to add more water if it evaporates too much.

Once your beans are tender, the next step is to build the flavor base. In a separate skillet, cook the diced bacon over medium heat until it’s crispy—this step adds a glorious smoky flavor. Once it’s crisped up nicely, remove it from the pan but leave the fat behind. In the same pan, add the chorizo and cook until it’s browned.

Next, add the finely chopped yellow onion to the skillet. Sauté it until soft and translucent. Toss in the minced garlic and jalapeño; cook for another minute until fragrant, making sure not to let the garlic burn. This base will add depth, richness, and a hint of spice to the beans.

Now that your beans are ready and your flavor base is cooked, it’s time to mix them. Carefully add the chorizo, bacon, and sautéed vegetables directly to your pot of beans. This method ensures every bit of flavor is incorporated.

Stir in the cumin, oregano, diced tomatoes, diced green bell pepper, and that wonderful smoky paprika. If you opted for chipotle, now is the time to add it. Stir everything well. Allow the mixture to simmer for another 30 minutes. This will give the flavors a chance to meld beautifully.

Check for seasoning. Add salt and freshly cracked pepper to taste, along with the liquid smoke. The addition of the liquid smoke is about balancing all the flavors, making them richer and more inviting.

Once everything is combined and the dish is bubbling gently, it’s time to serve. You could garnish with fresh cilantro on top for a pop of color and freshness. Enjoy your charro beans alongside tortillas, or enjoy them solo.