In a large pot, cover the beans with about 2 inches of water and bring to a boil over medium-high heat. Stir in the cilantro and Mesquite seasonings. Cook for about 2 hours, or until the beans are tender, stirring occasionally. If needed, add more hot water, while cooking so the beans don’t dry out.

The skins of the beans will crack when then turn the heat down to low.

When the beans are nearly done, in a large cast iron skillet, add the bacon and cook until it is half done. Stir in the ham and hot dogs and cook for about 4, until they begin to brown, stirring occasionally.

Crumble in chorizo and cook for about 3 minutes, stirring occasionally.

Remove the skillet from the heat and add the contents to the beans. Reduce the heat of the beans to medium-low.

Return to the skillet and melt the butter over medium heat. Stir in the onions and cook for about 3 minutes, stirring occasionally. Stir in the jalapenos, tomatoes and dried chilies and cook for about 5 minutes, or until the onions soften. Stir in the garlic and cook an additional 2 minutes.

Add the onion mixture to the beans and stir well. Cook for another 30 minutes, stirring occasionally. Crumble in a couple of handfuls of the pork rinds, if using, and cheese. then add the crumbled pork rinds and cheese and cook for another 10 minutes, stirring occasionally.

Let cool slightly and serve topped with Queso Fresco, if desired.