Pot of Mexican Beans

Pot of Mexican Beans 2 lbs of pinto beans 1 lb bacon 1 large onion 1 can Rotel Tomatoes 1 bunch cilantro I use the quick soak method. Separate and wash the beans. Cover with about 10 cups of water. Bring to a boil. Remove from heat and cover. Let stand for an hour. Meanwhile, chop and fry the bacon until crisp. Remove the bacon and fry the chopped onion in the bacon grease until tender. Then bring the beans to a boil again, and reduce heat. Add the tomato, bacon, onions and all–yes all the bacon grease. Simmer for an hour or until the beans are tender. Just before serving add salt to taste and the leaves from a whole bunch of cilantro.