Frijoles Charros (Mexican Pinto Beans with Bacon)

1. **Prepare the Beans:** If using dried pinto beans, rinse them thoroughly and soak them overnight in a large bowl of water. Drain and set aside. If using canned beans, drain and rinse them.

2. **Cook the Bacon:** In a large pot over medium heat, cook the bacon slices until they become crispy. Remove the bacon, crumble it, and set aside, leaving the rendered fat in the pot.

3. **Sauté Aromatics:** Add the diced onion and minced garlic to the pot with the bacon fat. Sauté until the onion becomes translucent, about 3-4 minutes.

4. **Add Tomatoes and Spices:** Incorporate the diced tomatoes, minced jalapeño pepper, ground cumin, and ground ancho chili powder. Cook for an additional 2 minutes, allowing the flavors to meld.

5. **Combine Beans and Broth:** Add the soaked and drained pinto beans to the pot, followed by the chicken broth. Stir to combine all ingredients.

6. **Simmer:** Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for 30-40 minutes, or until the beans are tender and the flavors have melded together.

7. **Season:** Taste and adjust the seasoning with salt and black pepper as needed.

8. **Add Crumbled Bacon:** Stir the crumbled bacon back into the pot, reserving a small amount for garnish if desired.

9. **Garnish and Serve:** Sprinkle chopped fresh cilantro over the beans before serving. Serve hot as a main dish or side dish.

10. **Optional Variations:** For a spicier version, add more jalapeño peppers or include other chili varieties. To make the dish heartier, consider adding diced ham or chorizo along with the bacon.