Pinto Beans

      4 c  Water                               1 ts Salt
      2 c  Pinto Or Black Beans; 1 lb          1 ts Cumin Seed
    1/2 c  Onion; Chopped, 1 Md                2 ea Cloves Garlic; Crushed
    1/4 c  Vegetable Oil                       1 ea Bacon; Slice

  Mix the water, beans, and onion in a 4-quart Dutch oven.  Cover and heat to
  boiling.  Boil 2 minutes and remove from the heat; let stand for 1 hour.
  Add just enough water to the beans to cover.  Stir in the remaining
  ingredients and heat to boiling.  Cover and reduce the heat.  Boil gently,
  stirring occasionally, until the beans are very tender, about 2 hours, (add
  water during the cooking time if necessary); drain the beans.  Beans can be
  covered and refrigerated up to 10 days.