You'll never use canned beans again if you cook the beans this way.
Charro Beans
1 lb. dried pinto beans or black beans
8 cups water
1 medium yellow onion, chopped
6 strips bacon, choppped
2 cloves garlic, chopped
1 - 2 jalapeño or serrano peppers, chopped (add more or less depending on how spicy you like your food)
1 large tomato, chopped
1/2 c fresh cilantro, chopped
salt and pepper to taste
Wash beans and place them in a large pot (with lid), add water and cook COVERED on LOW-MEDIUM heat for two hours. While that is cooking, crisp the bacon in another skillet for about 5-7 minutes, add chopped onions and continue to cook another 5 minutes, add garlic and cook for ONLY 1 minute. NOTE: Garlic will become bitter if cooked too long. (This process of cooking the vegetables will bring out more flavors to the beans, or to any meal. Always use LOW-MEDIUM heat to cook everything for this recipe.) Add the peppers, tomatoes and cilantro and continue to cook the beans for another 1-1/2 hour. Add salt and pepper to taste and cook for another 30 minutes. Enjoy!