1 lb. dry pinto beans
6 c. water
1 c. chopped onion
1 clove garlic, minced
28 oz. can whole tomatoes, broken up
5 chicken flavored bouillon cubes
2 1/2 c. water
4 oz. can chopped mild green chilies, drained
2 tsp. chili powder (or to taste)
2 tsp. ground cumin
1/4 c. imitation bacon bits (optional)

In a large pan, soak the beans in the 6 cups of water overnight; drain. In a soup pot or dutch oven, put the drained beans, onion, garlic, tomatoes, bouillon, water, chilies, chili powder, cumin and imitation bacon bits. Bring to a boil; reduce heat, cover and simmer for 3 hours or until the beans are tender, stirring occasionally.