Ranch Lunch: Beans and Coffee

Steps

1. 1
   In a pot, combine water, piloncillo, cinnamon sticks, and coffee; set to simmer while preparing the rest of the dish.
2. 2
   Prepare the vegetables: slice the jalapeños into rings, quarter the onion, and quarter the tomatoes after removing the stems.
3. 3
   Heat oil in a large pot and fry the chorizo until it turns golden brown.
4. 4
   Once the chorizo is browned, add water, onion, and jalapeños; let simmer briefly.
5. 5
   Add the tomatoes and a pinch of salt; simmer until the tomatoes release their juices.
6. 6
   Stir in the cooked beans along with some of their cooking broth; bring to a boil.
7. 7
   Break up the chicharrón and add it to the beans; simmer briefly until everything is well combined.
8. 8
   Ladle the beans into bowls and serve hot alongside the brewed café de olla.