MEXICAN PINTO BEANS

MEXICAN PINTO BEANS 1 pound dried pinto beans, rinsed 2 (10 ounce) cans diced tomatoes with green chile peppers (such as RO*TEL®) 1/2 pound bacon, cut into 1/2-inch pieces 1 yellow onion, chopped 1 tablespoon chili powder, or to taste 1 tablespoon ground cumin, or to taste 1 1/2 teaspoons garlic powder, or to taste 1/2 bunch fresh cilantro, chopped 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 fresh water to cover; add diced tomatoes, bacon, onion, chili powder, cumin, 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.