Mexican charro beans

1. Look through the raw pinto beans and pick out any bad looking ones.

2. Soak the remaining raw beans in cool water for 30 minutes; drain.

3. Cover the beans with water in a large pot. Add the oil and garlic and a pinch of salt. Simmer on low heat for about 2 hours (until tender). Add water throughout as necessary.

4. In a large sautee pan over medium-high heat, cook the bacon until it starts to get crispy (but not all the way).

5. Add the hot dogs, onion, and jalapenos and cook until soft, stirring constantly.
Turn off the heat. Drain the oil and keep it to the side (you might need some later).

6. Once the beans are tender, add the chopped tomatoes and cilantro, and then add the cooked bacon, hot dogs, onions, and jalapenos. Add half of the can of pickled jalapenos and set the other half aside. Stir to combine.

7. Continue to simmer until the flavors are blended (about 30 minutes). While this is simmering, taste and add more salt, oil, and canned jalapenos as necessary.