After numerous requests, here's how I do my tailgate beans:
Ingredients (serves about 20 people):
2 lbs dry pinto beans
1 12 oz package of bacon
1 medium onion, diced
1 batch cilantro, diced
1 tablespoon minced garlic
2 10-oz cans of Rotel tomatoes
Fiesta pinto bean seasoning (~4 tablespoons)
Beef bouillon (2-3 tablespoons) for broth
Pepper (~1 tablespoon)
Tony Chachere's to taste
1. Soak the beans in a pot of water overnight.
2. The next day, dump out the old water and rinse the beans in a strainer.
3. Cook the bacon about halfway, then cut it into chunks.
4. Put the beans in a pot and fill up with hot water (~2 inches or so above the beans), then turn on the stove. Throw in the pinto bean seasoning, garlic, pepper, bouillon, and bacon - stir it up until the bouillon dissolves. Leave out the onion, tomato, and cilantro for now.
5. After the water starts boiling, turn down the heat and simmer. The beans will take about 4 hours or so to cook depending on the temperature. You'll probably need to add water occasionally. About one hour before the beans are done, throw in the onions and tomatoes.
6. When it's getting close, try the beans - they should be tender but not mushy. When it's done, throw in the cilantro. If you want to, you can stir in some Tony C's.