2 1/2 c. pinto beans
1 lg. can tomatoes & juices
1 c. beef broth
5 slices bacon
1 lg. onion, chopped
2 lg. cloves garlic, minced
1 tsp. salt
1/2 tsp. pepper
1 tsp. oregano
1 tsp. camino or cummin

Or 2 cups refried beans and 1 cup tomatoes, drained and chopped.

Fry bacon crisply. Remove to drain on paper towel. Chop roughly. Saute onion in 5 tablespoons bacon fat until golden, saute garlic 1 minute. Add beans and tomatoes. Season with salt, pepper, oregano and camino. Add chopped bacon. Serve with tortillas. Good with chicken enchiladas.