Dutch Oven

1. In a large dutch oven on medium heat, add the chopped bacon and crumbles sausage. Cook until this is brown, about 10-12 minutes. With a slotted spoon, remove the meat but leave the excess fat in the pot. 
2. Add oil and wait for it to shimmer. Stir in the chopped onion and minced garlic, and cook until the onion is soft, about 5 minutes. Mix in the diced tomatoes and the chipotle peppers and cook for five minutes, stirring frequently. Pour in the beans with its juices and bring to a boil. Stir in the paprika, oregano, salt and pepper. Bring to a simmer and cook for another 15 minutes, stirring occasionally. 
3. Garnish with cilantro and serrano pepper slices. 

Pressure cooker

1. Hit the sauté function and add the bacon and sausage, stirring constantly, until the fat is rendered and the bacon browns. Add the onions and garlic and cook, stirring constantly, until the onions are soft and the garlic is fragrant.
2. Turn the sauté function off. Add the tomatoes and chipotle pepper and use a wooden spoon to scrape off the brown bits stuck on the bottom. Add the pinto beans with its juices, paprika, oregano and salt and pressure cook on high for 10 minutes. Let the pressure cooker naturally release.
3. With a slotted spoon, take out the beans and place them in a large bowl. Garnish with cilantro leaves and sliced serrano peppers.