Ingredients
3/4
lb mesquite-flavored bacon, cut into 1-inch pieces
1
cup chopped onions
2
cloves garlic, crushed
3
cans (15.5 oz each) pinto beans, drained, rinsed
1
can (12 oz) beer or beef broth
1
teaspoon ground cumin
1/2
teaspoon coarsely ground black pepper
1/4
teaspoon salt
Preparation
In 4-quart saucepan or Dutch oven, cook bacon over medium-high heat until crisp. Drain on paper towels. Reserve 2 tablespoons drippings in saucepan.
Stir in onions and garlic; cook over medium-high heat 5 to 8 minutes or until onion is softened.
Add remaining ingredients except bacon; mix well. Reduce heat to medium; cook 18 to 20 minutes, stirring occasionally, until slightly thickened. Stir in all but 1/4 cup bacon. Crumble remaining bacon and sprinkle on top of beans. Serve immediately.
