1 1/2 pounds pinto beans, uncooked
1 gallon cold water
3/4 pound bacon pieces, chopped into 1-inch squares
1/2 cup plus 1 tablespoon fresh garlic, chopped fine
4 tablespoons plus 1/8 cup cilantro, chopped fine
1 cup white onions, chopped
1 tablespoon cumin
1 tablespoon chili powder
1/2 gallon cold water
1 1/2 tablespoons salt
2 cups Roma tomatoes, chopped
Soak beans in 1 gallon cold water for 8 hours. Drain when ready to use.
In a 2 gallon heavy pot cook the bacon pieces until well done. Do not undercook the bacon. Add 1/2 cup chopped garlic, 3 tablespoons cilantro and the chopped onions to hot bacon. Cook until onions are transparent. When onions are ready, add beans, cumin and chili powder. Stir and add 1/2 gallon cold water. Turn heat to medium low. Add salt and stir. Cook beans slowly until fork tender (approximately 1 hour), stirring constantly to avoid burning.
Add tomatoes, remaining garlic and cilantro. Serve.
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