1 large can pinto beans
1 15 oz can chopped tomatoes
1 small onion, finely chopped
4 strips thick cut bacon, cut into 1" pieces
2 cloves garlic, minced
1 jalapeno pepper, seeded and minced
1/2 tsp cumin powder
Fry bacon until almost crisp. Remove from pan and drain on paper toweling, reserving about 3 tbls. of bacon fat. In reserved fat, fry onions until golden brown, then add garlic, jalapeno and cumin, fry a little more, then add the tomatoes with about 1/2 the juice from the can. Add bacon back to the pan and mix until all ingrediets are incorporated. Transfer to a soup pot and pour pinto beans with about 1/2 the juice from the can into the pot. Stir together, then add enough water to just cover the mixture. Bring to a boil then reduce to a simmer, cook for 1 hour. Makes about 4-5 large servings.
Of course, if you have the time, it is nice to soak "real" beans overnight.