1-pound bag of dried pinto beans
1-pound of bacon cut into half-inch strips or cubes.
1 white onion, diced
1 head of garlic, peeled and roughly chopped.
2 jalapeños cut in half and seeded.
1 cup of strong coffee
6+ cups of water, plus water for soaking beans.
3 tablespoons of “Fort Worth Light” chili powder, or 2 tablespoons store brand chili powder and 1 teaspoon of ground cumin
2 pieces (3 to 4 inches) kombu
1 jalapeño, seeded and minced for garnish
1 tablespoon Worcestershire sauce.
Salt and pepper to taste.