• Sort through the beans, discarding any rocks, damaged, or shriveled beans. Rinse and drain well.

Cook the Beans- Instant pot 8 QT

• Add beans, onion, garlic, epazote, salt, and water to the Instant Pot. When adding water, keep in mind the MAX line.
• Cover and cook on HIGH PRESSURE for 45 minutes, or until the beans are tender. Let the pressure release naturally for 10 minutes, then carefully do a quick release for the remaining steam. Cancel and uncover.
• Discard the onion, garlic, and epazote. Reserve the beans and broth.

Cook the Beans – Stove Top

• Place rinsed beans, garlic, onion, epazote, water, and salt in a large pot. Bring to a boil over medium-high heat. Once boiling, lower the heat to medium-low, cover, and simmer gently until the beans are tender—about 1½ hours.
• Check occasionally to ensure there is enough water, adding more as needed. When the beans are fully cooked, turn off the heat.
• Remove and discard the onion, garlic, and epazote, then reserve the beans along with their broth.

Make the Bean Blend

• Transfer 1 cup of cooked beans and 1 cup of bean broth to a blender. Blend until smooth and set aside.

Build the Charro Beans

• Heat a large pot over medium heat. Add the bacon and cook until browned and crispy, letting the fat render. Transfer the bacon to a plate and leave just enough fat in the pot to coat the bottom (reserve the extra for later if needed).
• Lightly brown the beef franks, then add the ham and cook for 1–2 minutes until lightly browned. Transfer both to the plate with the bacon.
• In the same pot, cook the chorizo, breaking it apart with a spoon until fully cooked. Stir in the onion and cook until slightly softened. Add the garlic and jalapeño pepper, cooking for 1 more minute.
• Sprinkle in the ground ancho chile, cumin, and oregano. Toast for about 1 minute, stirring constantly. Stir in the tomatoes and cook until softened and juicy.
• Return the bacon, franks, and ham to the pot, stirring to combine. Add the cooked beans and 5 cups of bean broth, or just enough to cover for a hearty, stew-like consistency.
• Stir in the bean puree. If the stew feels too thick and you’ve run out of bean broth, add a bit of water or low-sodium chicken or beef broth to loosen it up.
• Stir in cilantro and bring to a gentle simmer. Add the chicharrones carefully, stir, and let it gently simmer for 10 minutes.

Finish & Serve

• Taste and adjust salt as needed. Serve hot as a flavorful side or enjoy on its own with warm corn tortillas.