Frijoles Charros: Cowboy Beans

2 lbs. pinto beans or frijol de mayo, washed, soaked in water
overnight, and drained
2 medium white onions, peeled and chopped
8 large garlic cloves
2 tablespoons vegetable oil or lard
2 sprigs epazote
1/2 lb. bacon, diced (chorizo or vegetarian chorizo may also be used)
4 roma tomatoes, chopped
6 serrano chiles, chopped
salt to taste

Place the beans in a large pot with half the onion, half the garlic,
oil and epazote.  Add 2 quarts water, bring to a boil, cover and simmer for 1 1/2 hours or until tender (35-45 minutes if done in a pressure cooker.)
Add salt to taste.
In a large saucepan or clay casserole, cook the diced bacon until
some of its fat is rendered, add the remaining onion and garlic, and
saute until the onion softens.  Add the tomato and chile, and continue cooking until the tomato releases its juice.   Add the cooked beans with their liquid and cook over a low flame for 20-30 minutes, stirring from time to time.
Taste for salt.  Serve in bowls, as an accompaniment to grilled beef or lamb, offering chopped onion as a garnish.  Serves 12-15

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