In a Dutch oven over medium heat, cook bacon until crisp. Remove to a bowl and set aside.
Drain bacon grease, reserving 2 to 3 tablespoons. Sauté onion and jalapeño in reserved bacon grease until onions are translucent. Add garlic and sauté 1 minute more.
Add diced tomatoes with their liquid, chipotle pepper and abodo sauce. Stir well to combine and simmer for 3 to 5 minutes until most of the tomato liquid has evaporated.
Add bacon, chicken broth, pinto beans, oregano, smoked paprika, cumin and bay leaves. Stir well and bring to a boil. Reduce heat to low and simmer for 30 to 45 minutes until the beans reach your desired consistency.
Taste and season with salt and pepper if needed. Remove from heat and stir in cilantro.