Cook the beans

• Drain the soaked pinto beans and place them in a stockpot.
• Cover with the chicken broth and bring to a boil.
• Lower the heat and simmer until the beans are tender.

Fry the bacon

• Cook the diced bacon in a frying pan until crisp.
• Reserve the rendered bacon grease.

Build the flavor base

• Sauté the onion, garlic, tomato and jalapeño in the bacon grease until softened.
• Season with salt and pepper.

Combine and simmer

• Add the bacon and vegetable mixture to the beans with their broth.
• Stir in the chopped cilantro and simmer so the flavors meld.

Serve

• Ladle the beans with plenty of broth into bowls.