Wash the pinto beans and look for bad ones and foreign particles. Wash the jalapeño peppers, and remove the seeds and ribbing.

Dice the jalapeño and onion.

Wash the bell pepper remove the seeds and dice.

Add to the pot with the broken up Chorizo.

Sauté with the lard, add the cumin.

Sauté for 7-8 minutes till the peppers and onions is softened. Add the garlic, and paprika.

Add the beans

Bring to a simmer

Add the chicken broth and water. Bring to a rolling boil then turn to medium heat and cover to cook. Stir occasionally. Continue to add water as needed throughout the cooking process.

As water as needed when the beans are as tender as you like add salt. Simmer 5 minutes stirring occasionally. I hope you enjoy!