Pappasito’s Cantina Frijoles a la Charra

1 1/2 pounds pinto beans uncooked
1 gallon cold water
3/4 pound bacon cut into 1 inch cubes
1/2 cup chopped garlic
4 tablespoon cilantro plus more for garnish
1 cup chopped white onions
1 tablespoon Cumin
1 tablespoon Chili Powder
1/2 gallon cold water
1 1/2 tablespoons salt
2 cups chopped Roma tomatoes

Soak the beans in 1 gallon of cold water for 8 hours. Drain when ready to use.
In a large (2-gallon) heavy pot, cook the bacon cubes until well done – the bacon should not be undercooked.
Add the onions, 1/2 cup of garlic,and cilantro, to the hot bacon and cook until the onions are transparent.
Add the beans, cumin, and chili powder. Stir well and add 1/2 gallon of cold water.
Set heat to medium-low, add the salt, and stir well.
Cook the beans slowly until they are tender (approximately 1 hour).
Stir constantly to avoid burning the bottom of the pan.
Add the tomatoes, 1 tablespoon of garlic, extra cilantro for garnish, and serve.