4 slices bacon, diced
1 med. onion, chopped
2 (15 oz.) cans pinto beans, undrained
2 c. water
1/4 to 1/3 c. chopped fresh cilantro
1/3 c. picante sauce

In 3-quart saucepan, cook bacon until crisp; remove with slotted spoon. Cook onion in drippings until tender but not brown. Return bacon to saucepan; add remaining ingredients. Bring to a boil, stirring occasionally; reduce heat. Cover and simmer 15 minutes. Makes 6 servings, about 6 1/2 cups.