Step 1

Start by cooking sliced bacon in a large pot or dutch oven until it’s slightly crispy. Set aside.

Step 2

In the same pot, cook chorizo until done, breaking it up with a spoon as needed. Set aside.

Step 3

Add sliced hot dogs to the pot and sauté for 2-3 minutes. Set them aside.

Step 4

Next, sauté diced onions until soft. For extra heat, add diced jalapeños. Once softened, add diced tomatoes and sauté for 2-3 minutes. Then, reintroduce the bacon, chorizo, and hot dogs.

Step 5

If there’s excess fat from bacon and chorizo, carefully remove some with a spoon.

Step 6

Pour in cooked bayo beans with enough liquid to make a thick soup. We used an additional 4 cups of homemade chicken stock. Bring the mixture to a boil, then let it simmer for 5 minutes.

Step 7

Season the dish with salt and pepper according to your taste.

Step 8

Serve the frijoles charros in bowls as a main dish or side. Garnish with chopped cilantro and diced onions, and serve with warm tortillas. ¡Provecho!