Charro Beans Recipe

Prepare the Beans:

In a large pot, add the pinto beans and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 2 hours, or until the beans are tender. Add more water as needed to keep the beans submerged.
Cook the Meats:

While the beans are cooking, heat the vegetable oil in a large skillet over medium heat. Add the chorizo and smoked turkey and cook until the chorizo is browned and the turkey is heated through. Remove with a slotted spoon and set aside on a paper towel-lined plate to drain.
Sauté the Vegetables:

In the same skillet with the remaining fats from the meats, sauté the onion and garlic until translucent. Add the jalapeño and tomato, and cook until the vegetables are soft.
Combine Ingredients:

Once the beans are tender, add the cooked meats, sautéed vegetable mixture, chopped cilantro, cumin, bay leaves, and season with salt and pepper to the pot. Stir well to combine all the ingredients.
Simmer:

Continue to simmer the mixture for an additional 30-45 minutes, allowing all the flavors to meld together. Adjust the seasoning as necessary.
Serve:

Remove the bay leaves before serving. Serve the Charro Beans hot as a side dish or as a main course with tortillas and a variety of salsas.