1 lb dried pinto beans 6 to 7 bacon; chopped 1 garlic; chopped, to taste 4 md tomatoes; chopped 2 md onions; chopped 1 md green bell pepper; chopped 1 salt; to taste 1/2 bn cilantro (fresh); chopped 1 beer 1 jalapeno peppers; chopped , -to taste Rinse and pick over beans. Boil in a large pot of water until tender, but still firm, about 1 1/2 hours (no need to soak them beforehand). A half hour before beans are done, heat bacon in a large skillet over medium heat. Add garlic, tomatoes, onions and bell pepper and continue cooking until bacon is crisp. Stir bacon mixture into beans and season with salt. Before serving, stir in cilantro. Mixture should be soupy, but beans should not be mushy. Some cooks like to add a 12-ounce beer (such as Tecate) and seeded, chopped jalapenos with the bacon mixture. -----