This is the closest I could come to what my father-in-law likes when he goes out to eat Mexican food. It's a combination of many recipes I've looked at and a lot of taste testing and experimenting.

Ingredients

1 pound Dry pinto beans sorted and rinsed
2 teaspoon Salt
Water
1 ea Clove of garlic
3 ea pieces of bacon fried - reserve drippings
1 each Large tomato chopped
1 each Large Anaheim pepper chopped
1/2 cup Fresh cilantro leaves
1 each Onion chopped

Instructions

Put the beans, salt, and garlic in a stock pot and cover with water about 3 inches above the beans. Cover and cook on medium-low heat for several hours or until the beans are tender and you have a rich looking broth, stirring occasionally. Add some boiling water if needed during cooking. Cook the tomato, pepper, cilantro, and onion in the reserved drippings until the onions are soft. Remove the garlic from the beans and add the vegetable mixture. Cut the bacon in small pieces and add to the beans. Mix well and let it set on the stove for 15 minutes before serving. This freezes well.

Tags: Main Dish, Side Dish, Slow cook, Fall, Mexican, Beans, Dinner, Summer, Spicy (Hot)