Cook the beans: Place the rinsed beans, onion, garlic, water and salt in a large pot. Bring to a boil over medium high heat. Once boiling, lower to medium low heat and let it reach a simmer. Cover and cook until tender, about 1.5 hrs. Check periodically to make sure there is enough water.  

When the beans are ready, remove the pot from the heat. Transfer 1 cup of the cooked beans with 1 cup of the broth to a blender and process until smooth. Set to the side until needed.  Cook the “charro beans” 

Meats: Place a large pot over medium heat and brown the bacon. Feel free to remove excess fat at any point if needed. Transfer the bacon to a heat proof plate when ready. 

Leave enough fat to thinly coat the bottom of the pot and brown the franks. When almost browned add in the ham and cook for about a minute. Transfer the franks and ham with the browned bacon. 

Add the chorizo to the same pot and break it apart.

Vegetables: when the chorizo has fully cooked and browned, stir in the onion. When the onion has slightly softened, mix in the garlic and serrano pepper. After about a minute, stir in the tomatoes and let them cook until the juices release (tender). 

When the tomatoes look fully cooked, dump all the meat back into the pot and mix to combine. 

Remove the onion and garlic from the cooked beans. Add the beans, broth and bean paste into the pot with the meats. Get the last bit of paste from the blender using water and pour into the pot as well. 

Stir and let it simmer. Then add the cilantro, stir and close the pot. Allow it to simmer for about 10 minutes. Lastly, taste and add salt if needed. 

Serve hot/warm as a side or main dish.