Sort through the beans and remove any debris or stones. Rinse and in a large bowl cover with cold water and soak overnight.
In a slow cooker or Instant Pot add the soaked and drained beans. Add 8 cups of fresh water. Cover, and for the slow cooker cook for 6 hours on low, or for the Instant Pot, close lid and cook using the Beans setting.
In a large skillet over medium high heat fry the bacon for several minutes. Add the onion, garlic, jalapeños salt and cumin. Stir to mix and cook until onion is softened. Set aside.
When beans are cooked add the sautéed bacon chile mixture. Stir to mix in and serve as is, or with toppings like cheese of choice, slices of jalapeños and cornbread or warm tortillas.
Feel free to substitute 48 oz or 6 cups cooked or canned pinto beans and then sauté bacon chile mixture and simply add to beans and heat through before serving.