Beans a La Charra

3 C dried pinto beans
3 qt water
6 slices (about 8 oz) uncooked bacon, coarsely chopped
1/2 C diced onion
1 T chopped garlic
1/2 jalapeno, stemmed, seeded and chopped
1 T chile powder
2 t ground cumin
1 T salt

In a stockpot, soak the beans overnight in the water - covering beans. Do not drain beans.

The next day, cook the bacon in a skillet over medium-high heat until crisp, about 6-8 minutes.

Add the onion, garlic, and jalapeno and cook for 5 minutes.

Stir the chile powder and cumin and cook for 1 minute more.

Add reserved soaking water while stirring and scraping the bottom of the skillet to loosen all brown bits adhered to pan.

Add beans and remaining water and bring to a rapid boil.

Decrease heat to medium-low and simmer for 1 1/2 - 2 hours, or until the beans are soft

When beans are cooked through, add the salt and cook 1-2 more minutes

Keep warm until ready to serve, or cool, cover, and refrigerate up to three days.