Rinse and soak the dried pinto beans in water for at least 6-8 hours or overnight. This helps soften them and reduces cooking time.

Drain and rinse the beans before cooking to remove excess starch and improve digestion.

In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy.

Add the Mexican chorizo and cook until browned, breaking it apart with a spoon.

Stir in the diced onion, minced garlic, and jalapeño (if using), cooking until fragrant and softened.

Mix in the chopped Roma tomatoes, allowing them to release their juices and enhance the flavor.

Add the drained pinto beans to the pot, followed by the chicken broth. Stir to combine.

Season with cumin, smoked paprika, salt, and black pepper.

Bring to a gentle boil, then reduce the heat to low. Cover and let the beans simmer for 1.5 to 2 hours, stirring occasionally, until tender and creamy. Add more broth or water if needed.

Once the beans are fully cooked and the flavors have melded, stir in the fresh cilantro and a squeeze of lime juice for a bright, fresh finish.

Taste and adjust the seasoning, adding more salt or spice if desired.

Alternate Cooking Methods:

Slow Cooker: Sauté the bacon, chorizo, onion, and garlic first, then transfer everything to a slow cooker. Cook on LOW for 6-8 hours or HIGH for 3-4 hours.

Instant Pot: Use the sauté function for the bacon, chorizo, and aromatics. Add the beans and broth, seal the lid, and pressure cook on HIGH for 45 minutes, then allow a 15-minute natural release.