Oil Cooked pinto beans Bean broth Hot dogs sliced Chopped bacon slices Chorizo (beef or pork) Diced onion Diced jalapeño Diced tomato Dices garlic clove Salt
Cook the bacon, and discard the grease. Reserve the bacon. In the same pot, add the chorizo and cook. Discard any chorizo grease and return the bacon to the pot.
Add the onion, jalapeño and tomato. Cook for 5 minutes, or until the tomatoes have released the juices. Add the garlic and salt. Stir to combine.
Add the cooked beans and the bean broth. Stir to combine. Cook for 10 minutes.
Add the sliced hot dogs. Stir to combine. Cook for 5 minutes.
This rustic stew is chunky and delicious with each spoonful. Serve with corn tortillas and sliced jalapeños.