Borracho Beans - cooking recipe

Ingredients

7 cups of soaked pinto beans
8 cups water
1 -2 tablespoon ground cumin
2 -3 tablespoons of hot Mexican chili powder
1 clove of minced garlic
12 ounces of mexican dark beer
12 ounces of uncooked thick sliced bacon
1/4 of finely chopped onion
1 cup of chopped tomatoes
1 cup of chopped cilantro
1 -2 chopped jalapeno
1 teaspoon salt

Preparation

Soak pinto beans in bowl of hot water overnight.
After your beans have soaked overnight, proceed to take out your Crock Pot.
If you are using the Slow Cooker Liners then line your Crock Pot.
Place all ingredients into the Crock Pot except the tomatoes, onion, bacon, and cilantro.
Turn Crock Pot on highest setting until beans turn light brown. This generally takes about 4 to 5 hours depending on the Crock Pot.
Prior to the beans turning light brown cut the uncooked thick sliced bacon into one inch pieces.
Place the one inch pieces of bacon in a skillet and cook with the 1/4 of the finely chopped onion.
Once bacon and onion are fully cooked and beans are light brown place bacon, onions and any drippings into the Crock Pot.
Add 1/2 of the tomatoes and cilantro and switch to Crock Pot cooking to low for about an hour.
Once you are ready to serve, add the remainder of the tomatoes and cilantro.