Mexican Style Beans

Mexican Style Beans 1 pound dried pinto beans, rinsed Chicken Broth (enough to cover beans) 2 (10 ounce) cans ROTEL Tomatoes w/jalapenos 1/2 pound bacon, cut into 1/2-inch pieces 1 onion, chopped 1 tablespoon chili powder, or to taste 1 tablespoon ground cumin, or to taste 2 teaspoons garlic powder, or to taste 1/2 bunch fresh cilantro, chopped 1/2 tsp cayenne pepper salt to taste Place pinto beans into a large pot and pour in enough water to cover by 2 to 3 inches. Let beans soak overnight. Drain beans, return to pot, and pour in chicken broth to cover; add Rotel Tomatoes, bacon, onion, chili powder, cumin, cayenne pepper, and garlic powder. Bring to a boil, reduce heat to low, and simmer for 3 hours. Stir cilantro and salt into bean mixture; simmer until beans are soft, about 1 more hour.