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Cook the beans in generously salted water with ½ head of garlic and 2 bay leaves until tender.
In a pot or pan or Dutch oven, slowly render the bacon until lightly browned.
Add the chorizo and brown it.
Add the sausage and brown that as well.
Add the onion and cook until translucent, about 1–2 minutes.
Add the garlic and let it lightly brown.
Add the tomatoes and scrape the browned bits from the bottom of the pot.
Add the 'sofrito' to the pot of beans.
Let the beans simmer over medium-low heat so all the flavors can slowly blend together.
Finish with cilantro and pickled jalapeño brine.
Taste one last time, adjust the salt if needed, and serve warm.