Frijoles charros — the bean side dish that outperforms everything

Frijoles charros are whole pinto beans cooked with pork products (bacon, chorizo, sometimes ham hock) and aromatics in their broth. They are a side dish but in practice they are the dish I most want to eat at the table. I make them by starting with bacon in a pot, rendering the fat, adding sofrito, then adding soaked pinto beans with their water, additional stock, epazote, and letting it go low and slow for 3 hours. The final addition is a small amount of diced tomato and fresh chile, added in the last 30 minutes so they do not fully break down. These served alongside burritos means every person at the table spoons them over everything. They are both the side dish and the thing that ties the meal together.