Cook the pig's trotters in a pot with some salt, for about an hour or until soft.
Meanwhile, in a separate pot, cook the beans for about an hour with salt, add half an onion and the garlic (save the other half of the onion for later).
When the beans are soft and cooked, remove the garlic head and discard it. Turn off the heat and separate.
After that heat oil in a frying pan and add the chorizo, bacon, chorizo, and the rest of the onion. Fry everything until chorizo is brown or cooked. Add the tomato and simmer for about two minutes.
After that time, add this mixture to the pot with the cooked beans.
When the pig's trotters are ready, add them to the beans, including the broth in which they were cooked.
Put the pot of charro beans back on the heat. Add the whole can of pickled jalapeños (optional) and the chopped cilantro to the beans, let it boil together for about five minutes and that's it!