1 pound dried pinto
12 cups water
6 ounces salt pork, sliced
2 cups chopped fresh tomatoes
1 cup chopped onion
2 jalapeno peppers
2 cloves garlic, sliced
1 teaspoon salt
1/2 cup chopped cilantro
Sort and rinse beans.
Place in a large pot add half water.
Soak overnight or for at least 6 hours in the refrigerator.
Add 6 cups fresh water and the salt pork Bring to a boil
reduce heat and simmer for 1 hour.
Add tomatoes, onion, peppers, garlic, cumin and salt
Cook until tender, about 1 1/2 to 2 hours.
Add water occasionally to keep the beans soupy.
Adjust salt if needed.
Add cilantro at serving time. Hold on low heat.
Remove whole peppers and use as a garnish, or break one in two and leave in the pot if you want spice.