Cowboy beans (Frijoles charros)

1. Soak the pinto beans overnight in plenty of cold water. The next day drain them and simmer gently in fresh water with half the onion and the garlic for 1½-2 hours until tender; salt at the end.

2. In a frying pan, fry the diced bacon for 5 minutes until it renders its fat, then add the chorizo squeezed from its casing and fry for another 3 minutes.

3. Add the sliced frankfurters, the rest of the onion, finely chopped, and the sliced jalapeños and fry for 4 minutes.

4. Add the diced tomatoes and cook for 5 minutes until they break down.

5. Stir the meat mixture into the beans with their broth and simmer gently for another 20 minutes so the flavours come together; finally stir in the chopped coriander.

6. Serve soupy in deep bowls, with corn tortillas or alongside grilled meat.

Tip: A "charro" is a Mexican horseman or cowboy – these beans are the essential partner to the Sunday barbecue (carne asada).