1-Rinse the dried pinto beans and remove any debris. Place them in a large pot with 6 cups water, ¼ onion, bay leaf, and ½ teaspoon salt. Boil, then simmer for 1 to 2 hours until the beans are tender but not bursting, adding water as needed.

2-Drain the beans and reserve the cooking liquid. Adjust the liquid with water to reach 2 ½ cups, stir in 1 teaspoon chicken bouillon, and set aside for later use.

3-In a large pot, cook the chopped bacon and chorizo for about 5 minutes until the bacon is cooked; remove some grease to keep things balanced.

4-Add the chopped onion and minced garlic, cooking until the onion is translucent for a fragrant base.

5-Stir in the diced ham or sausages, tomatoes, chopped peppers, cilantro, oregano, paprika, cumin, and black pepper. Cook for another 5 minutes to blend the flavors.

6-Add the cooked beans and the reserved broth mixture, then simmer for 15 minutes. Season with salt and pepper to taste for the perfect finish.

7-Garnish with fresh cilantro before serving, and pair with warm flour or corn tortillas. If you prefer a thicker sauce, mix 1 tablespoon cornstarch with 2 tablespoons water and stir it in.