these are really good..from a popular Mexican Restaurant chain in Texas
FRIJOLES A LA CHARRA
1 1/2 lb. pinto beans, uncooked
1 gal. cold water
3/4 lb. bacon pieces, chopped into 1-inch squares
1/2 C. plus 1 T. fresh garlic, chopped fine
4 T. plus 1/8 C. cilantro, chopped fine
1 C. white onions, chopped
1 T. cumin
1 T. chili powder
1/2 gal. cold water
1 1/2 T. salt
2 C. Roma tomatoes, chopped
Soak beans in 1 gallon cold water for 8 hours. Drain when ready to use.
In a 2 gallon heavy pot cook the bacon pieces until well done. Do not undercook the bacon. Add 1/2 cup chopped garlic, 4 tablespoons cilantro and the chopped onions to hot bacon. Cook until onions are transparent. When onions are ready, add beans, cumin and chili powder. Stir and add 1/2 gallon cold water. Turn heat to medium low. Add salt and stir. Cook beans slowly until fork tender (approximately 1 hour), stirring constantly to avoid burning.
Add tomatoes, remaining garlic and cilantro. Serve.
I put onions in first and cook a bit before adding garlic..I use a little less cumin and drain fat after cooking onions