Frijoles Charros

Ingredients:   4 Slices bacon, cut into small pieces 4 Cups cooked pinto beans, or bayo or peruano with the broth 2 tbsp of chopped cilantro 1 Onions, finely chopped  1 cup of pork rinds 2 tomatoes, seeds removed and diced small 2 garlic cloves minced 1 cup of beer (optional) or water 1/2 Cup chorizo, (Mexican) 2 cups bean broth 6 Serrano peppers, minced (use less if you don't like the heat) 1/4 tsp of oregano (Mexican)  1/4 tsp of smoked paprika 1/4 tsp of ground cumin 1 sprig of epazote or mint leaves Salt to taste Directions: In a large pot on medium high heat, add the bacon, chorizo and cook for 5 minutes. Add  garlic, onion, and cook until onion is translucent.  Add the tomatoes, oregano, paprika, cumin, 1 cup of  beer, and cook for 5 minutes. Add the beans, cilantro, epazote, pork rinds, 2 cups of bean broth, and bring to a boil cover and simmer on medium low heat for 10 minutes.  Add salt to taste.     Serving suggestions: Serve warm in bowls top with queso fresco. Warm corn tortillas. with warm corn tortillas, you can top with queso fresco.