Texas Pinto Beans

Texas Pinto Beans

1 pound dry pinto beans, soaked overnight
3 slices of bacon
3 tablespoons Rotel diced tomatoes and chilies
2 tablespoons chili powder
1 tablespoon ground cumin
Water
½ medium onion, chopped
1 teaspoon chopped garlic
Salt, pepper and garlic powder, to taste

Rinse beans and pick out floating beans and skins. Drain, cover with water, and soak for 1 additional hour. Rinse beans with fresh water. Cover beans with water to cover along with bacon, chopped onion, garlic, salt, pepper, garlic powder, and Rotel in a large Dutch oven. Simmer beans for 1 ½ hours over medium heat. Adjust seasonings, if necessary.