Frijoles Charros in Broth Recipe - Los Angeles Times

Ingredients

• 2 pounds dry pinto beans, cleaned of any pebbles and rinsed
• 1 large white onion (300 g<plum >rams</plum>), quartered
• 1 head garlic (35 g<plum >rams</plum>), smashed and peeled
• 1 tablespoon sea salt, plus more as needed
• 4 ounces bacon (about 8 strips), chopped
• 6 ounces deli-sliced ham (about 8 slices)
• 6 hot dogs, chopped into small pieces
• 1/2 teaspoon ground cumin
• 100 grams (3/4 cup) crumbled Mexican chorizo
• 75 grams (1/2 cup) chopped Spanish chorizo
• 400 grams (2 1/2 cups) chopped tomatoes
• 40 grams (1 cup) chopped cilantro