Frijoles

2 lb pinto beans, uncooked
3/4 lb bacon slices chopped in 1" squares
1/2 cup finely-chopped fresh garlic
4 tbsp finely-chopped cilantro
1 large onion, chopped
1 tbsp cumin
2-3 tbsp chili powder
1/2 gallon cold water for cooking beans
1 1/2 tbsp salt
2 cup chopped Roma tomatoes

In a 2-gallon heavy pot, cook the bacon pieces until well done. Add
garlic, cilantro, and onions to hot bacon fat. Cook until onions are
transparent.

When onions are ready, add beans, cumin, and chili powder. Stir and add
water to cover beans. Turn heat to medium-low. Add salt and stir. Cook
beans slowly until fork tender, 3-4 hours. Stir occasionally to avoid
burning.

Add tomatoes then serve.