Start by rinsing the dried pinto beans in cold water to remove any debris. Soak them for at least 4 hours, or overnight.

After soaking, drain the beans and rinse them again.

In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy.

Add the diced onion and minced garlic to the pot, cooking until softened.

Stir in the soaked beans and 4 cups of fresh water. Bring the mixture to a boil, then reduce the heat to low.

Add the chopped jalapeños, cumin, oregano, and salt to taste.

Cover the pot and let the beans simmer on low heat for about 1.5 to 2 hours, stirring occasionally.

Once the beans are tender, taste and adjust the seasoning if necessary. Remove from heat and let them sit for a few minutes before serving.