Frijoles Charros (Mexican Pinto Beans With Bacon and Chilies)

Bacon

Bay leaves

Large handful Cilantro, fresh stems leaves and fine

medium cloves Garlic

Pinto beans, dried

Serrano chilies or 1 jalapeno

(14-ounce; 400g) cans Tomatoes, fire-roasted

White or yellow onion, diced (about 8 ounces; 225g), medium

Chicken stock, homemade or store-bought low-sodium

sprigs Epazote

Kosher salt