Brothy pintos. Bacon and chorizo.

Next: ingredients
for eight side servings.

6 cups cooked pinto beans
3 cups pinto bean cooking broth
4 oz thick-cut bacon, diced
4 oz fresh Mexican chorizo
1/2 medium white onion
2 garlic cloves
2 medium Roma tomatoes
1 jalapeño
1/2 cup chopped cilantro
1/4 tsp kosher salt, plus more to taste

Sharp knife · cutting board
Large heavy Dutch oven or soup pot
Wooden spoon
Measuring cups and spoons
Ladle · 8 small serving bowls

Chop the thick-cut bacon into 1/2-inch pieces.

Visit the recipe for all instructions.