**Classic Slow-Cooked Pinto Beans**

#### Ingredients:

- 1 lb pinto beans, rinsed and soaked overnight
- 6-8 cups water (for cooking)
- 1 white onion, chopped
- 4 cloves garlic, minced
- 2 bay leaves
- 1 ham hock or 2-3 strips of bacon, chopped
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped (optional)

#### Instructions:

1. **Preparation**: Drain and rinse the soaked beans.
2. In a large pot, add beans, onion, garlic, bay leaves, and ham hock (or bacon).
3. Cover the beans with **water** by about an inch.
4. Bring to a boil, reduce to a simmer, cover, and cook for 2-3 hours, or until beans are tender. Check occasionally and add more water if needed.
5. Season with **salt** and **pepper**. Add cilantro if desired just before serving.

#### Variations:

1. **Beer-infused Beans**: Add a 12 oz bottle of dark beer to the cooking beans for a richer flavor.
2. **Vegetarian**: Omit the ham hock/bacon and add smoked paprika for a smoky flavor.
3. **Spicy Beans**: Add 1-2 chopped jalapeños or serrano chilies during the cooking process.
4. **Tomato Beans**: Add a 14 oz can of diced tomatoes or 3 chopped fresh tomatoes for added depth.
5. **Creamy Texture**: Mash some of the beans towards the end of the cooking process and stir them in for a creamier texture.
