From Show #208N - My Great Lakes Buffalo Chili Con Carne or A Midwestern Bowl of Red 

Ingredients:

2 cups dried pinto beans, preferably from michigan
1 pound maple cured bacon, chopped, see recipe, or similar
2 tablespoons mexican oregano
sea salt, to taste
black pepper, to taste

Directions:

Place the beans in a colander and wash them in cold running water for a few minutes to remove any dirt, pebbles broken or shriveled beans.

In a large heavy bottomed cast iron dutch oven or similar (with a snug fitting lid) over high heat bring the cleaned beans, bacon and oregano covered by at least 4 inches of hot water to a boil. Reduce the heat to low and simmer, covered, for 3 to 3 1/2 hours  Add water as necessary during the cooking time adding one cup at a time to keep the beans covered.  Uncover the beans during the final hour and allow them to thicken, seasoning with the salt and pepper to taste.

Serve immediately.

Notes:

These pintos a basically flavored with the bacon and oregano and are a perfect accompinant to traditional texas styled chilis and other southwestern dishes.