Rinse dry pinto beans and pick through and discard any foreign object. Add beans to a large pot cover with 3-4 inches of cold water. Cover and let sit for about 8 hours or over night.
In a large, heavy sauté pan, saute chopped bacon until brown and crispy about 4-5 minutes, remove and , set aside.
Throw in the onions, garlic, jalapenos,bell pepper, oregano, cumin, chilli spice, smoked paprika and bay leaf . Then saute for about 3-5 minutes, until onions are wilted and aromatic.
Drain the soaked beans, rinse, and place the beans in the pot. Stir for about a minute or two.
Add about 5 cups water or chicken broth, enough to cover the beans bring to a boil. Return bacon or add towards the last 10 minutes of cooking
Reduce heat to a simmer and cook, for about 55 or more minutes, stirring occasionally, or until beans are tender and slightly thickened to your desire.
Add more stock or water to desired thickness, the texture of the beans should be thick, somewhat creamy but not watery.
Remove the bay leaves.
Taste and adjust for seasonings with salt and pepper if needed. Serve over cooked rice and garnish with green onion or cilantro.