Charros Beans

• 500g dried pinto beans
• 1 dried bay leaf
• Pinch of epazote
• 1 white onion
• 2 tomatoes, diced
• 1 tsp garlic, minced
• 1 chipotle in adobo, chopped
• 15g salt
• 3 tbsp vegetable oil
• Pinch of ground black pepper
• Pinch of chilli powder
• Pinch of oregano
• 5 bacon slices, cut lengthways into 5mm thick strips
• 50g dried bacon
• 3 pork sausages, cut into 5mm dice
• 30g chorizo, crumbled
• 20g pork crackling, crumbled
• 375ml Mexican lager
• 4 jalapeno chillies, diced
• Coriander leaves, to serve

1. Rinse the beans and remove any grit or small rocks, then place in a large bowl and cover with water. Set aside to soak overnight.
2. Drain and rinse the beans, then place in a large saucepan with the bay leaf and epazote.
3. Chop the onion in half and add a whole half to the pan. Cover with 2 litres water, then bring to the boil over a high heat and boil for 30 minutes.
4. Reduce the heat to medium and simmer for a further 40 minutes, or until the beans are soft and cooked through. If the pan starts to dry out, add up to 250ml more water. Remove from the heat and set aside.
5. Roughly chop the remaining onion half, then place in a bowl with the tomato, garlic, chipotle, and salt, and mix to combine.
6. Heat the oil in a frying pan over a medium-high heat. Add the tomato mixture and cook for 5 minutes, stirring frequently.
7. Add the black pepper, chilli powder, and oregano and cook for a further 3 minutes.
8. Add the bacon, sausage, chorizo, and crackling to the pan, along with the lager, and stir to combine. Cook for 2 minutes whilst stirring, or until the beer has evaporated.
9. Transfer the sausage mixture to the beans and cook over a medium heat for 20 minutes. If it starts to dry out, add a little water or more beer. The consistency should look like a thick soup.
10. Transfer to serving bowls, topped with the jalapenos and coriander, and serve.
    1. Any left-overs can be kept in an airtight container in the fridge for up to 5 days.