These are a nice change from refried beans.  These are make for a fine soup that is inexpensive to make.  You can make these ahead of time and the flavor will only get better.

1 1/2 lbs. Pinto Beans, uncooked
1 gallon cold water
3/4 lb. Bacon pieces, chopped into 1 inch squares
1/2 C. plus 1 Tbsp. fresh Garlic, chopped fine
4 Tbsp. Cilantro plus 1/8 C. Cilantro, chopped fine
1 C. White onions, chopped
1 Tbsp. Cumin
1 Tbsp. Chili Powder
1/2 gallon cold water
1 1/2 Tbsp. Salt
2 C. Roma Tomatoes, chopped

Soak beans in 1 gallon cold water for 8 hours. Drain when ready to use. In a 2 galleon heavy pot cook the bacon pieces until well done. Do not undercook the bacon. Add 1/2 C. chopped garlic, 3 Tbsp. cilantro, and chopped onions to hot bacon. Cook until onions are transparent. When onions are ready add beans, cumin, and chili powder. Stir and add 1/2 gallon cold water. Turn heat to medium low. Add salt and stir. Cook beans slowly until fork tender (approximately 1 hour). Stir constantly to avoid burning the bottom. Add tomatoes, the 1 tablespoon of garlic, and cilantro, and serve.