Bacon-Simmered Pinto Beans

• 1 12 lbs dried pinto beans, rinsed (4 cups)
• 1 tablespoon vegetable oil
• 4 slices thick-cut bacon, coarsely chopped
• 1 onion, chopped (about 1 1/2 cups)
• 4 garlic cloves, chopped
• 2 jalapenos, seeded, minced, divided
• kosher salt
• 12 cup Cotija cheese, crumbled (4 oz., for garnish)
• chopped fresh cilantro (for garnish)
• pickled onion (optional)

1. Place beans in a large pot.
2. Add enough water to cover by 4".
3. Let soak overnight.
4. Drain beans.
5. Heat 1 tablespoons oil in same large heavy pot over medium heat.
6. Add bacon to pot and cook until crisp, stirring occasionally.
7. Using a slotted spoon, transfer bacon to paper towels to drain.
8. Pour off all but 2 tablespoons drippings from pot.
9. Add onion, garlic, and 1 minced jalapeno and cook, stirring often, until soft, about 10 minutes.
10. Add drained beans to pot.
11. Pour in enough water to cover beans by 2" (about 8 cups).
12. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally and adding more water by 1/2-cupfuls if dry, until beans are tender, about 2 hours.
13. Stir in remaining jalapeno and reserved bacon.
14. Season to taste with salt.
15. DO AHEAD Can be made 2 days ahead.
16. Let cool slightly.
17. Chill uncovered until cold, then cover and keep chilled.
18. Rewarm before serving, adding additional water as needed if dry.
19. Transfer beans to a large bowl.
20. Sprinkle with cheese and cilantro and serve with pickled onions.

pinto beans, vegetable oil, bacon, onion, garlic, jalapenos, kosher salt, cotija cheese, fresh cilantro, onion

Taken from www.food.com/recipe/bacon-simmered-pinto-beans-466973 (may not work)