Rinse the pinto beans in cold water, drain off any water. Add the pinto beans and 8 cups of water to a slow cooker and cook on high for about 2 hours.
In a medium size pan cook the bacon over medium heat. Once the bacon is cooked, remove and chop.
Add the onion and diced jalapeño and saute in the bacon grease for about 5 minutes until the onion is translucent and the jalapeño softened. Add the garlic and cook for another 30 seconds.
Add the onion, garlic and chopped bacon to the beans in the slow cooker.
Cook beans for an additional 2 hours on high.
Season with salt, cumin, and oregano. Cook for an additional 30 minutes on low.
Serve with fresh cilantro. Enjoy
