Englert Charro Beans - cooking recipe

Ingredients

2 cups dry pinto beans or 1 lb dry pinto beans
8 cups water, to quick simmer the beans
6 cups water
6 slices bacon, chopped
1/2 small onion, sliced
4 garlic cloves, minced
1 (10 ounce) can diced tomatoes with green chilies (mild or original)
2 tablespoons chili powder, separated
2 teaspoons cumin, separated
1 lime
salt & pepper

Preparation

Sort your dried beans for stones and rinse.
Bring beans and 8 cups water to a boil in a 6-quart or larger stock pot, and boil for two minutes. Cover the pot and then remove from heat and allow to sit undisturbed for 2 hours.
After 2 hours, drain and rinse beans. Return to the stock pot with 6 cups water, and bring back to a boil. Once you've got it to a boil, allow it to then simmer covered for about 1 1/2 hours, with the top just slightly tilted to allow a little bit of steam to escape. Avoid the temptation to stir the beans or lift the lid!
After the beans have simmered for almost 1 hour, begin cooking the chopped bacon in a separate saute pan.
Before the bacon is fully cooked add the sliced onion and minced garlic. Allow to fully cook, stirring.
Once the bacon is fully cooked through, add the can of diced tomatoes with chili. Cook for a few minutes to let the flavors settle, and then add 1 tablespoon Chili Powder, and 1 teaspoon Cumin. Cook a few minutes longer to allow the flavors to blend together. Do not drain!
After the beans have simmered for the full 1 1/2 hours, check to make sure they're soft. Once they are soft, add the entire bacon mixture to the pot and stir in thoroughly.
Add the remaining 1 tablespoon Chili Powder, 1 teaspoon Cumin, Juice from 1 lime, and Salt and Pepper to taste.
Bring the beans back to a boil and allow it to simmer covered, top slightly tilted for at least 30 minutes, or until beans are fully cooked.
Serve over rice, or alongside any of your favorite Mexican dishes!