Step 1

Add the dried pinto beans to a large bowl. Pour in the water, ensure that the beans are covered completely with water. Allow to sit overnight or for at least 5 hours. Drain out any excess water and rinse the beans off.

Step 2

Heat a large pot or dutch oven over medium high heat. Add the bacon and cook until crispy. Remove the bacon and set aside. Drain the grease, reserving 1 tablespoon in the pot. Add the diced onion and jalapeno. Cook until the onion and jalapeno are soft and tender.

Step 3

Add the garlic and cook for an additional 30 seconds.

Step 4

Pour in the broth, water, rinsed beans, salt, cumin, oregano and the crumbled bacon.

Step 5

Bring the pot to a simmer, stirring occasionally. Cover and allow the beans to cook for about 45 minutes, stirring occasionally. The broth will thicken and be flavorful and the beans will be tender.

Step 6

Serve with fresh chopped cilantro.

Step 7

Rinse the pinto beans in cold water, drain off any water. Add the pinto beans and 8 cups of water to a slow cooker and cook on high for about 2 hours.

Step 8

In a medium size pan cook the bacon over medium heat. Once the bacon is cooked, remove and chop.

Step 9

Add the onion and diced jalapeño and saute in the bacon grease for about 5 minutes until the onion is translucent and the jalapeño softened. Add the garlic and cook for another 30 seconds.

Step 10

Add the onion, garlic and chopped bacon to the beans in the slow cooker.

Step 11

Cook beans for an additional 2 hours on high.

Step 12

Season with salt, cumin, and oregano. Cook for an additional 30 minutes on low.

Step 13

Serve with fresh cilantro. Enjoy!