Place dried pinto beans in a large bowl and add the salt and 8 cups of water. Let stand 8 hours or overnight. Drain and rinse.
In a Dutch oven, over medium high heat, add the bacon and cook, stirring often, 7 to 9 minutes until fat is rendered and bacon is starting to crisp.
Add the onions and jalapeños; cook, stirring occasionally, about 5 minutes or until onions are translucent and starting to soften. Add garlic and cook, stirring, 1 minute or until fragrant.
Add the tomatoes , chipotle peppers and adobo sauce; cook, stirring occasionally, until the mixture begins to bubble.
Stir in the beans, chicken stock, oregano, cumin, bay leaves and pinch of salt into the tomato mixture. Increase the heat to high, stirring occasionally, and bring to a boil. Reduce heat to simmering, cover and cook, 40 minute or until beans are just tender.
Transfer two cups of beans to a shallow bowl. Mash beans until smooth with small chunks. Return the beans to the pot. Increase heat to medium-high and cook, uncovered and stirring occasionally, 40 minutes or until the beans are tender and the liquid has thickened. Season to taste with salt.
Serve garnished with chopped fresh cilantro, jalapeños, and diced onions, if using.