Bean soup with chorizo

Rinse the Pinto beans thoroughly and soak them in cold water overnight. Drain the soaked Pinto beans and rinse again.

Place the soaked Pinto beans in a large pot, cover with fresh water, and bring to a boil. Reduce heat and simmer until the Pinto beans are tender, about 1.5 to 2 hours. Reserve about 250g of the bean cooking liquid and set aside the cooked Pinto beans.

While the Pinto beans are cooking, prepare the Ancho chiles and Guajillo chiles. Remove the stems and seeds from both the Ancho chiles and Guajillo chiles. Lightly toast the Ancho chiles and Guajillo chiles in a dry pan over medium heat for 30 seconds per side until fragrant. Be careful not to burn them. Place the toasted Ancho chiles and Guajillo chiles in a bowl and cover with hot water, allowing them to rehydrate for 20 minutes.