Horsemen's beans with bacon and chorizo. These delicious beans are so soupy, serve them in separate bowls alongside main-course plates.

Ingredients

* 1 lb. pink beans
* 3 slices bacon
* 1 large white onion, chopped
* 2 fresh serrano chiles, stemmed and sliced
* 8 oz. chorizo, casings removed
* 3 tomatoes, toasted and peeled
* Kosher salt to taste

Directions

Put the beans in a non-reactive pot and cover with 3 inches of water. Bring to a boil, then lower the heat and simmer, covered. Meanwhile, cook the bacon in a skillet. Remove the crisp bacon and drain on paper towels. Sauté the onion and chilies in the bacon grease until the onion is transparent. Add the chorizo and cook together with the onion mixture until the onion is light brown and the sausage is cooked through, about 5 minutes. Puree the tomatoes in a blender. Add the tomato puree to the bean pot. Add the skillet ingredients and cooked and crumbled bacon and mix. Cover and simmer 2 to 3 hours, or until the beans are tender. Cooking time depends on the age as much as the type of bean. When the beans have finished cooking, add salt to taste and serve in bowls with some of the cooking liquid.

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