1 pound dried pinto beans, soaked overnight
8 cups water
12 ounces Coca-Cola®
1 (14 1/2 ounce) can whole tomatoes, undrained
1 1/2 medium onions, chopped
1/4 to 1/2 cup tomato-based barbecue sauce
2 to 3 slices slab bacon, chopped
3 tablespoons chili powder
2 tablespoons Worcestershire sauce
4 garlic cloves, minced
3 to 4 fresh serranos or 2 to 3 jalapeños, minced
2 teaspoons cumin seeds, toasted and ground
1 teaspoon salt, or more, to taste
In a Dutch oven or heavy stockpot, combine all ingredients except salt. Bring to a boil over high heat, then reduce to a simmer. Cook slowly, stirring up from the bottom occasionally, for at least 2 hours, adding more water if the beans begin to seem dry.
Stir in the salt the last few minutes of cooking. The beans should hold their shape but be soft and just a little soupy. Serve in bowls with a bit of the cooking liquid.