First, rinse 1 lb of dried pinto beans. Get rid of any tiny rocks or broken beans.

Dump the cleaned beans into a pot that can hold 12 cups of water. Rinse them until the water runs clear—don't skip this part!

Add 12 cups of water, 6 garlic cloves, and ½ a white onion to the pot. Stir in 1 tablespoon of salt.

Cover it up, bring to a boil, then turn the heat down and let it simmer on low for about 2.5 hours.

While the beans are cooking, cut a pack of bacon into small pieces and throw them in a hot pan. Cover so the bacon gets crispy and golden.

Once the bacon's crispy, add smoked sausage sliced into half moons. Skinless sausage is my go-to, but use whatever you like—hot dogs work too!

Remove the bacon and sausage from the pan and set aside. Drain most of the oil, but leave a little for cooking the veggies.

Toss in ½ a diced onion and cook until it's translucent. Then add 4 diced Roma tomatoes. Stir and cover.

Cook until the tomatoes release their juices and the stuff stuck to the pan turns into a thick, jam-like sauce.

After about 2 hours, pull out the onion from the beans. Add the tomato-onion mix, bacon, and sausage to the pot.

Stir it all up, then add 1 small bunch of cilantro, roughly chopped. Pour in some vinegar from chiles en vinagre and add as many jalapeños as you like.

Stir everything together and add 3 teaspoons of consomé de pollo. Cover and let it simmer on low for another 30 minutes.

If you're feeling fancy, add chicharrón and cover for another 10 min