Start by washing and soaking the beans in water for at least 1 hour. If you’re planning ahead, you can soak them overnight for quicker cooking the next day. Soaking helps soften the beans and reduces cooking time.

Drain the soaking water and place the beans in a large pot. Add 6 cups of fresh water and 1 tablespoon of salt. Bring to a boil over medium heat. Once boiling, reduce heat to low and simmer gently for 2–3 hours, or until the beans are tender.

While the beans simmer, prepare the flavor base. In a skillet over medium heat, cook chopped bacon until it begins to brown. Add diced onions, roma tomatoes, and chopped jalapeños to the skillet. Sauté everything together until soft and aromatic—about 5–7 minutes.

If you're skipping bacon, just use a tablespoon of oil and cook the vegetables until tender.

Add the cooked bacon, veggies, and any reserved bacon grease to the pot of beans. Stir well and continue simmering for another 15–20 minutes, allowing all the flavors to meld.

Taste and adjust the salt if needed.

Ladle the pinto beans into bowls and garnish with chopped cilantro. Serve hot with warm tortillas on the side—either as a dip, a wrap filling, or just to scoop up every last drop of bean broth.