Beans a la Charra
Makes 8 cups
These "cowboy beans" have been on our menu right from the start. They're tender pintos, simmered with bacon and jalapenos, and they cook up nice and soupy. In fact, you can even serve them as a soup by pureeing some of the beans and stirring them back in.

3 cups dried pinto beans
3 quarts water
6 slices (about 8 ounces) uncooked bacon, coarsly chopped
1/2 cup diced onion
1 tablespoon chopped garlic
1/2 jalapeno, stemmed, seeded and chopped
1 tablespoon chili powder
2 teaspoons ground cumin
1 tablespoon salt

In a stockpot, soak the beans overnight in the water (to cover). The next day, cook the bacon in a skillet over a medium-high heat until crisp, about 6-8 minutes. Add the onion, garlic, and jalapeno and cook for 5 minuets. Stir the chili powder and cumin and cook for 1 minute more. Add 1 cup of the soaking water from the beans while stirring and scraping the bottom of the skillet to loosen all the brown bits adhered to the pan. Add the beans and remaining water, and bring to a rapid boil. Decrease the heat to medium-low, and simmer for 1 ½ to 2 hours, or until the beans are soft. When the beans are cooked through, add the salt, and cook 1 to 2 minutes. Keep warm until ready to serve, or cool, cover and refrigerate for up to 3 days