Frijoles Charros (Mexican Pinto Beans with Bacon and Chiles)

seriouseats.com

1 pound (450g) dried pinto beans

Kosher salt

6 cups (1.4L) homemade or store-bought low-sodium chicken stock

2 bay leaves

2 sprigs epazote (optional; see note)

12 ounces (340g) diced bacon (see note)

1 medium white or yellow onion, diced (about 8 ounces; 225 g)

2 serrano chiles or 1 jalapeño, minced (remove seeds and ribs if you prefer less heat)

3 medium cloves garlic, minced (about 1 tablespoon; 12 g)

2 ( 14-ounce; 400g) cans diced fire-roasted tomatoes (see note)

Large handful chopped fresh cilantro leaves and fine stems

Directions at seriouseats.com

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