BLUE RIBBON PINTO BEANS

SAM HIGGINS

2 pounds dried pinto beans
1 pound sliced smoked bacon, cut into 1-inch pieces
2 medium tomatoes, diced
1 1/2 tablespoon cumin
1 1/2 tablespoon chili powder
2 medium garlic cloves, minced
1 Serrano or jalapeno chili, minced
Salt

Wash beans.  Place beans in large saucepan.  Add all ingredients except salt.  Cover with 2 to 3 inches of water and bring to a boil.  Reduce heat to low, cover and simmer until beans are very soft, adding more water as necessary to keep beans submerged, about 2 1/2 to 3  hours.  Season with salt and cook 15 minutes longer, uncovered, if beans are too liquid.  Let cool.  Chill overnight.  To serve, reheat beans over medium-low heat, stirring frequently.