1 lb dried pinto beans, rinsed
1 white onion, quartered
4 garlic cloves
6 slices bacon, uncooked
½ small white onion, diced
3 garlic cloves, minced
2 serrano chile peppers, diced
2 Roma tomatoes, diced
1 tsp salt
½ cup cilantro leaves, chopped

Place the beans in a large stockpot or clay olla and cover with plenty of water; soak for 6 hours or overnight. Drain and discard the soaking liquid. Return the soaked beans to the stockpot along with the quartered onion and whole garlic cloves. Add enough water to the pot to rise approximately 2 inches above the beans. Place the pot over medium-low heat and simmer, uncovered, for 2 hours, stirring occasionally, until the beans are tender. Check and stir the beans every 15-20 minutes to ensure that they are covered in water and not sticking to the bottom of the pan. Add more water to the pan if necessary to ensure that all of the beans are always covered with water. Once the beans are fully cooked, remove from the heat and discard the onion and garlic. Heat a large saucepan or Dutch oven over medium heat. Stir in the bacon and cook until it is crispy and golden brown. Stir in the diced onion, minced garlic and serrano peppers and cook for 3 min. Add the tomatoes and cook for 5 min, or until they have softened. Add the cooked beans and their cooking liquid to the pan and stir to thoroughly combine. Season with salt. Cook for 8-10 minutes longer until the flavors have blended and most of the liquid has evaporated. Taste and season with additional salt if desired. Serve hot, garnished with chopped cilantro levees.