Slow-Simmered Pinto Beans

Ingredients:

1 lb dried pinto beans
1/4 lb bacon, diced
10 sprigs cilantro, chopped
2 garlic cloves, smashed
1 serrano chile, split
1 medium onion, chopped
1 large tomato, chopped
Kosher salt, to taste

Instructions:

Combine all the ingredients except salt with six cups of water in a 6 quart dutch oven. Bring the mixture to a boil. Reduce heat to medium-low and simmer, partially covered until the beans are tender, 2 ½ to 3 hours. Stir occasionally to keep the beans from sticking. Add up to one cup of additional water if the beans appear to be drying out before they’re tender. At the very end of cooking, season with salt to taste.

Recipe adapted from Saveur by thehungryengineer.com