Place pinto beans in a large bowl and cover with water by at least 4 inches. Stir in 2 tablespoons of kosher salt until dissolved. Soak at room temperature for 8–12 hours. Drain and rinse before cooking.

In a Dutch oven, combine soaked beans, chicken broth, bay leaves, and epazote (if using). Bring to a boil, then reduce to a gentle simmer. Cover and cook for about 45 minutes, until beans are just tender.

In a large skillet over medium-high heat, cook bacon until fat renders and edges are crisp—about 5 minutes.

Add diced onions and minced chiles; sauté until softened, about 4 minutes. Stir in minced garlic and cook for 30 seconds.

Add fire-roasted tomatoes to the skillet. Scrape up browned bits from the bottom and simmer for 3 minutes, allowing the mixture to thicken.

Stir the bacon-tomato mixture into the beans. Cook uncovered for another 20 minutes, until broth thickens into a rich, soupy consistency.

Taste and adjust with salt if needed. Remove bay leaves, stir in chopped cilantro, and serve hot.