Mexican Pinto Beans

1 pound dried pinto beans
5 cups water
1/4 pound bacon, coarsely chopped
1 medium onion, chopped
4 medium ripe tomatoes, chopped
2 fresh jalapeno peppers, chopped
1 tbsp cilantro

Combine beans and water in a large pot. Bring to a boil, reduce heat, and simmer for 3 hours. Add more water if necessary while beans are cooking.

In a large skillet, cook bacon over medium heat until it is beginning to brown. Stir in onion, and continue cooking until onion is tender. Stir in tomatoes, and jalapenos, and cook for 2 to 3 minutes. Remove from heat, and stir in cilantro.

Stir bacon and onion mixture into the beans, and continue cooking for 1 hour or until beans are soft.

Editor's Note: You can add chopped bell pepper with onion of you like, and you can also use fresh cilantro for a lighter fare. This is good as a side dish or as the main dish with cornbread.

Enjoy!