Frijoles Charros (Pinto Beans with Bacon and Sausage)

• 300 g Dried pinto beans
• 150 g Streaky bacon
• 250 g Pork sausage
• 1 medium Yellow onion
• 4 cloves Garlic
• 1 medium Green chili pepper
• 3 medium Plum tomato, ripe
• 2 tsp Ground cumin
• 2 Bay leaves
• 1.25 liters Chicken stock
• 1 ½ tsp Fine sea salt

1. Pick over the dried pinto beans and rinse well. Put them in a dutch oven and cover with the chicken stock. Bring to the boil, then reduce to a gentle simmer.
2. Simmer the beans, partially covered, for 60 minutes, stirring now and then, until they are starting to soften. Skim off any foam if needed. Keep the heat low so the liquid stays gently bubbling.
3. Meanwhile, finely dice the yellow onion, finely chop the garlic, and finely dice the green chili pepper. Dice the plum tomato. Set everything aside so it is ready to add quickly.
4. Cut the streaky bacon into small pieces. Add it to a frying pan over medium heat and cook until the fat renders and the bacon is lightly browned. Tip the bacon and all the fat into the pot with the beans.
5. Slice the pork sausage into thick rounds. Brown the sausage in the same pan for 4 to 6 minutes, turning, until well coloured. Add the sausage to the pot.
6. Add the onion to the pot and simmer for 10 minutes until it begins to soften. Stir in the garlic, green chili pepper, and ground cumin, and cook for 2 minutes until fragrant. Add the plum tomato and bay leaves.
7. Continue to simmer, partially covered, for 35 to 45 minutes, stirring occasionally, until the beans are tender and the broth is rich and slightly thickened. Stir in the fine sea salt, then simmer 5 minutes more. Remove the bay leaves before serving.
8. Taste and adjust with a little more fine sea salt if needed. Ladle into bowls with plenty of broth. Serve hot.

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