Alta’s Pinto Beans from My South Texas Kitchen: Traditional Recipes And Modern Tips by Yvette Zuniga

Ingredients

• 1 pound pinto beans, rinsed
• ¼ pound bacon (about 4 slices), chopped
• 2 tablespoons chili powder
• 1 tablespoon minced garlic
• 1 medium onion, sliced
• 2 tablespoons olive oil
• 1 teaspoon ground black pepper
• 1 large bunch cilantro, chopped and divided in half
• 2 teaspoons salt
• 1 teaspoon ground cumin
• Fresh Salsa for serving