Begin by sorting through the pinto beans to remove any debris. Rinse them thoroughly under cold water. Place the beans in a large bowl and cover with enough water to submerge them completely. Allow the beans to soak for a minimum of 8 hours or overnight.

After soaking, drain and rinse the beans again. Transfer them to a large pot or Dutch oven. Cover with approximately 2 inches of fresh water. Bring the beans to a boil over medium-high heat. Once boiling, reduce the heat to a gentle simmer, cover, and cook for approximately 2 hours or until the beans begin to soften.

While the beans cook, chop the bacon into small pieces. In a separate skillet over medium heat, cook the bacon until fully crisp and the fat has rendered. Add the diced onion and jalapeño to the skillet with the bacon. Sauté the vegetables until softened and fragrant, approximately 5-7 minutes. Add the minced garlic and cook for an additional 30 seconds, stirring constantly to avoid burning.

Once the beans have softened, add the cooked bacon, onion, jalapeño, and garlic mixture to the pot of beans. Stir in the fire-roasted tomatoes with green chiles, cumin, and salt. Mix well to ensure even seasoning throughout.

Reduce the heat to low and allow the beans to simmer for an additional 1-2 hours, or until the beans are fully tender and infused with flavor. Stir occasionally, ensuring there is sufficient liquid to maintain a broth-like consistency. If necessary, add more water during the cooking process.

Taste the beans and adjust the salt, if needed. Once fully cooked, serve the Mexican Charro Beans warm. Garnish with freshly chopped cilantro or a squeeze of lime juice if desired.