El Paso Border Beans

Ingredients

• 3 cups cooked pinto beans
• 1 onion, minced
• 2 tablespoons lard or vegetable oil
• 5 slices bacon, minced
• 3/4 cup chorizo
• 1 pound tomatoes, peeled, seeded and chopped
• 6 serrano chiles, minced
• 1 teaspoon cumin

Instructions

1. Sauté the beans and onion in lard or oil for about 5 minutes, stirring constantly.
2. In another skillet, sauté the bacon and chorizo. Drain.
3. Combine the beans and onion with the drained bacon and chorizo in a pot; add remaining ingredients and simmer for 30 minutes.