2 tsp. olive or vegetable oil
1/2 c. diced onions
1 tbsp. seeded and minced jalapenos
1 sm. garlic clove, mashed
1 1/2 c. canned Italian tomatoes with liquid, drain and chop tomatoes saving liquid
2 slices crisp bacon, crumbled
Dash of each--chili powder, ground cumin, oregano leaves
16 oz. can rinsed and drained pintos, mashed

In 1 quart saucepan heat oil; add onion, peppers and garlic. Cook over medium heat until tender. Add tomatoes with liquid, bacon and spices. Stir; cook over medium heat 5 minutes. Add beans. Increase heat to medium high and cook just until beans are thoroughly heated.

To serve: Ladle into 2 bowls and top with shredded cheese.