Pour 4 cups of dry pinto beans into a colander and rinse under cold water. 

Then put the pinto beans into a large bowl and fill the bowl with cold water. The beans should be submerged under at least 2" of water. Cover and let them sit overnight.

The next day, pour the beans back into the colander, dumping out any remaining water they haven't soaked up and rinse.

Transfer the beans to a large pot and add in the beef bouillon, garlic, onions, pepper, and diced bacon.

Pour in up to 8 cups of water, the beans should be submerged again under 2" of water. Stir to combine everything.

Bring the beans to a boil, then reduce the heat to low, cover partially leaving room for steam to escape, and allow to simmer for 2 hours or until the pinto beans are soft and thoroughly cooked. 

Stir occasionally, and if the beans are looking dry add more water as they're simmering.

The Southern Soup Beans are ready to eat when the pinto beans are soft and mushy and the broth is thick and creamy. Add salt and pepper to taste.

Serve with garnishes of choice: hot sauce, sour cream, onions, cheese, etc. 

Enjoy with a slice of cornbread!

Follow stovetop instructions, but place pinto beans and other ingredients in the crockpot.

Cook on high for 4-6 hours.

Cook on low for 6-8 hours.

Stir occasionally and add more water if the beans are looking dry.