Frijoles puercos

Clean the beans, put them in a bowl and cover with plenty of water; cover with plastic wrap and soak at least 12 hours.

The soaked beans double in size and cook in half the time. Drain off the water.

For frijoles de la olla, put the beans in a pot with the onion, minced garlic and jalapeño and cover with two quarts of water.

Bring to a simmer on high heat, then reduce to medium low, cover and cook 55 minutes until soft.

Uncover, add the salt and the chile pods, and let the chiles sit in the beans for five minutes.

Take out the chiles with one cup of the bean broth and blend them with a hand mixer.

In a hot skillet over high heat, cook the bacon, chopping it into smaller pieces, until golden, about seven minutes.

Add the chorizo, break it up and cook about three minutes until fully cooked.

Add the beans carefully, as the wet beans can pop.

Add two chipotles in adobo, some pickled jalapeños with their juice, and the blended New Mexico chile pods; mix.

Once simmering, mash with the hand mixer to the texture you like.

Taste for salt and adjust. Simmer longer for drier beans, or add more broth for runnier ones.

Stir in the cheese and top with more jalapeños to serve.