Pappasito's Pinto Bean Soup

I found this is a stack of old handwritten recipes. I probably copied it from the Houston Chronicle?? I have not made this at home yet, so serving size and prep time are a guess. Also, I personally would drain some of the bacon fat and add the salt to taste, but I am listing it how it was originally written. Please note these beans should soak for 8 hours, so plan ahead.

• Ready In: 1 hr 10 mins
• Serves: 4-6

Ingredients

• 3⁄4 lb dried pinto bean
• 3  quarts water
• 3⁄8 lb bacon, cut up
• 1⁄4 cup garlic, finely minced
• 4  tablespoons cilantro, chopped and divided
• 1⁄2 cup onion, chopped
• 1 1⁄2 teaspoons cumin
• 1 1⁄2 teaspoons onion powder
• 3⁄4 tablespoon salt
• 1  cup tomatoes, chopped

Directions

1. Soak beans in 2 qts water for 8 hours Drain and set aside.
2. In a heavy pot, cook bacon until done. Remove bacon and set aside, leaving bacon fat in pot. Add garlic, 2 Tbls. cilantro and onion to hot bacon fat. Cook until onion is transparent.
3. Add beans, bacon, cumin and onion powder. Stir in salt and remaining 1 qt water.
4. Turn heat to med-low and cook slowly until fork tender. Just before serving, stir in remaining cilantro and tomatoes.