In a large pot/pan cover pinto beans with water to cover (about 1" above) the beans.** add water as needed during cooking to keep beans covered**

Add chorrizo (cut in chunks) and spices ( during cooking you will need to season to taste) cover turn heat to medium/low enough to keep from boiling over cook till beans are tender to taste

In large pan boil 2qts salted water add 1/2Lb elbow macaroni cook for 8-10 minutes (aldente)
longer if desired
drain and set aside for step 4

After beans are cooked add macaroni.