3 slices thin cut bacon, chopped
1/3 cup chopped onion
1/2 jalapeno pepper with seeds, diced small
1 clove minced garlic
1 diced Roma tomato
1 small bunch of fine chopped cilantro (about six stems with leaves)
1 chicken bullion cube (or enough powder to make one cup)
1 tsp. tomato paste
1 cup water
2 (16 oz. ea.) cans pinto beans, drained

In a small pot or fry pan, slowly sauté the bacon on a medium-low heat.

Do not drain the fat. Add the chopped onion and jalapeno to the bacon. Sauté until the onions just start to become translucent.

Add the garlic and sauté until fragrant (about 30 seconds).

Add the tomatoes and cilantro and sauté until the tomatoes just start to get a little mushy.

Add the chicken bullion, tomato paste, and one cup of water. Stir until dissolved and combined.

Turn up the heat until ingredients are just boiling, then turn down the heat to simmer for five minutes.

Add the drained pinto beans and cook about five minutes.

Taste and adjust for salt.

Submitted by: DAL