Pinto Beans with Bacon, Tomatoes, and Cilantro

This recipe is from the Siesta Fiesta Cookbook and was submitted by Big Mama. I made it a couple of weeks ago on a cold, fall evening, and it was great! My kids aren't big on beans, but I convinced Will to try it and he loved it. John and I loved it too (we love most anything with cilantro in it). I made a pan of cornbread to go with it...I definitely suggest that you pair this dish with cornbread. Mmmmmmm....

Pinto Beans With Bacon, Tomatoes, and Cilantro

1 1/2 cups dried pinto beans, picked over and rinsed
4 cloves garlic, minced
1 tsp salt
4 oz thick sliced bacon, about 3 slices (I used more!)
1 small onion, diced
3 plum tomatoes, seeded and diced
2 fresh jalapenos, stemmed, seeded and minced (I only used one)
1/4 cup fresh cilantro (more or less depending on preference--I used at least 1 cup)
black pepper and salt to taste

Soak beans overnight according to package directions. Bring beans and 11 cups of water to boil in Dutch oven over medium high heat. Add garlic and salt; reduce heat and simmer partially covered until beans are tender, about 70 minutes. Drain beans, reserve liquid.

Cook bacon in Dutch oven over medium heat, stirring occasionally until browned. Remove pan from heat. Drain all but 3 Tbsp fat from pan, leaving bacon in pan. Return pan to medium heat. Add onion and cook until softened and golden. Add tomatoes and jalapenos. Cook until tomatoes have lost their shape. Add drained beans and 4 cups reserved liquid to pan and bring to a simmer. Cook 5-10 minutes to blend flavors. Beans should have a soupy consistency. Stir in cilantro and season with salt and pepper.