1 lb. pinto beans
1 onion, chopped
1 can Rotel
3 cloves garlic
1/2 lb. bacon, sliced into 1-inch pieces
salt and pepper

Rinse pinto beans in water, soak in a dutch oven. Cover with 2-inches of water overnight. Add chopped onion and bring to a boil. Once beans come to a boil, reduce heat and simmer. Add Rotel original tomatoes, chopped garlic, and sliced bacon. Add water as needed (make sure the water is hot). Season with salt and pepper. Cook several hours until done on low heat. Serve with tortillas or cornbread.

Submitted by: Judson Hall