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1
In a large saucepan, bring the soaked beans, ham hock, bay leaf, garlic, jalapeno, and 5 cups of water to a boil over high heat.
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2
Cover the pan, reduce the heat to medium and simmer for 2 hours or until beans are tender.
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3
If the beans absorb too much water, add 1 cup of water after 1 hour and continue cooking (Beans mixture should remain soupy while cooking).
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4
Turn off the heat.
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5
Cook the bacon in a large saute pan over medium-high heat until almost crisp, about 10 minutes.
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6
Add onion and cook for about 3 minutes or until translucent.
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7
Transfer bacon and onion mixture to the pot with the beans.
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8
Wipe pan clean.
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9
In same pan cook chorizo over medium heat until crisp, about 1 minutes.
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10
Using a slotted spoon, remove the chorizo and drain on paper towels.
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11
Add to the beans.
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12
Season lightly with salt, if necessary.
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13
Stir the beans over medium-high heat until heated through.
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14
Remove the bay leaf and ham hock and discard.
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15
Ladle into bowls and serve.
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16
Cook's Note: In place of soaking the beans, you can use 3 (15-ounce) cans rinsed and drained pinto beans.
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17
Proceed as above but reduce the cooking time to 1 hour.
