Ingredients

• 1/2 pound sliced bacon, cut crosswise in 1/2-inch pieces
• 2 bay leaves
• 1 teaspoon dried oregano
• 2 teaspoons ground cumin
• 1 medium yellow onion, finely chopped
• 1 jalapeno chile one seeded, ribbed and chopped
• 1 (14-ounce) can chopped tomatoes with liquid
• 1 (12-ounce) can pinto beans, washed and drained
• 1/2 teaspoon salt
• 1/8 teaspoon fresh ground black pepper

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Instructions

1. Heat a large skillet over high heat for 2 minutes. Add the bacon and fry until crispy, about 6 minutes, stirring frequently. Transfer the bacon to a paper towel-lined plate to drain, discard all but 1 tablespoon of bacon fat. Add the bay leaves, oregano, cumin, onions, chile, tomatoes and beans to the skillet. Cook the beans on a low flame for about 20 to 30 minutes, stirring occasionally.
2. Serve hot in bowls.