Cook the Beans:
In a large pot, combine the dried beans, ΒΌ of a piece of the onion, garlic, salt, and enough water to cover the beans by a few inches
.Stovetop Method: Bring to a boil, then reduce heat to low and simmer for 45 minutes to 1 hour, or until beans are tender.(check at all times that the beans have water).
Slow Cooker Method: Cook on low for 8 to 10 hours.
Instant Pot Method: Cook on high pressure for 35 minutes, then allow the pressure to release.
Prepare the Bacon and Chorizo Mixture:
While the beans are cooking, heat 1 tablespoon of oil in a pan over medium heat. Diced the rest of the onion and add it to the pan, and cook for 3 to 5 minutes, until softened.
Chop the bacon and add it to the onions and cook for 5 to 7 minutes, until the bacon is crispy.
Add the diced ham together with the hotdogs sausage and cook for another 3 minutes.Stir in the chorizo and cook for 5 more minutes, or until well combined and the chorizo is cooked through.
Combine and Simmer:
Once the beans are tender, add them along with their cooking liquid to a large pot. This should be a soupy consistency, so ensure there is enough liquid.
Stir in the bacon, ham, and chorizo mixture.
Bring to a boil and simmer for about 5 minutes. Taste and adjust seasoning, adding more salt if needed. Add some cilantro leaves and Continue to simmer for an additional 3 to 5 minutes.
