6 slices bacon, cut into 1/4" pieces
1 lg. onion, chopped
3 cloves garlic, minced
3 (15 oz.) cans pinto beans, undrained
2-3 c. water
2 tbsp. chili powder
1 tbsp. ground cumin
Salt to taste
1 tbsp. cilantro, minced, can use dried
1 lg. tomato, chopped
3 (6") corn tortillas, cut into 1/2" squares
1-2 serrano chilies, sliced 1/16" thick (1 serrano is hot, 2 is very hot)
Juice of 1/2 lime

In medium soup pot, fry bacon until slightly crisp. Saute onion and garlic. Drain excess grease. Add beans and water. Bring to a boil. Reduce heat and add balance of ingredients. Let simmer 20-30 minutes. Serves 4-6.

Note: To this recipe add 1/2 to 1 can of beer and it becomes "Frijoes Borrschos"

Note #2: If serrano chilies are not available, substitute 1 can of pinto beans with jalapenos for 1 can of the regular pinto beans. If not hot enough add jalapenos to taste.