Cook the 1 1/8 lbs (500 grams) of pinto beans in a pressure cooker with one garlic clove, half an onion, salt, and a splash of oil for about 45 minutes to 1 hour. Once cooked, let them cool and set aside.

In a large pot or saucepan, fry the bacon. When it starts to release its fat, add the remaining half onion, chopped. (If you prefer, you can remove the bacon so it doesn't burn.) Add the chorizo and cook until browned.

Once everything is fried and seasoned, add the reserved beans along with their cooking liquid to mix the flavors. Add the pork cracklings in small pieces, and finally add the cilantro just before turning off the heat.

I hope you enjoy this recipe—it's very tasty and makes a generous amount. I'll upload photos next time I make it.