Frijoles Charros

Rinse the Pinto beans thoroughly and soak them in 1500 grams of Water overnight, or for at least 8 hours. Drain the soaking water.

Place the soaked Pinto beans in a large pot with 1000 grams of fresh Water and the Fresh epazote. Bring to a boil, then reduce heat and simmer for 60-90 minutes, or until the Pinto beans are tender. Add 5 grams of Salt during the last 15 minutes of cooking. Reserve the bean cooking liquid and discard the Fresh epazote.

Dice the Bacon into small pieces. In a large heavy-bottomed pot or Dutch oven, render the Bacon over medium heat until crispy. Remove the crispy Bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.