Pinto Beans and Bacon

 

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

• 1 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.
• 2 Stir in onions and garlic; cook over medium-high heat 5 to 8 minutes or until onion is softened.
• 3 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.