2 cups dry pinto beans (1 quart soaked)

1 ½ cups bacon

1 cup sausage

1 cup yellow onion

¼ cups garlic

2 jalapeños (optional quantity)

2 ½ quarts chicken stock

2 cups whole peeled san marzano Tomato

1 cup cilantro

4 tbsp Spiceology Black Pepper

1 tbsp Spiceology Cumin

2 tbsp Spiceology Mexican Oregano

1 tbsp Spiceology Guajillo Ground Chile

1 bay leaf

Spiceology Flakey Salt to taste

lime juice to finish when served