Ranchero Beans

• 1/2 lb sliced bacon, cut crosswise in 1/2-inch pieces
• 2 bay leaves
• 1 teaspoon dried oregano
• 2 teaspoons ground cumin
• 1 medium yellow onion, finely chopped
• 1 jalapeno chile, one seeded ribbed and chopped
• 1 (14 ounce) can chopped tomatoes with liquid
• 1 (12 ounce) can pinto beans, washed and drained
• 1/2 teaspoon salt
• 1/8 teaspoon fresh ground black pepper

1. Heat a large skillet over high heat for 2 minutes.
2. Add the bacon and fry until crispy, about 6 minutes, stirring frequently.
3. Transfer the bacon to a paper towel-lined plate to drain, discard all but 1 tablespoon of bacon fat.
4. Add the bay leaves, oregano, cumin, onions, chile, tomatoes and beans to the skillet.
5. Cook the beans on a low flame for about 20 to 30 minutes, stirring occasionally.
6. Serve in hot bowls.

bacon, bay leaves, oregano, ground cumin, yellow onion, jalapeno chile, tomatoes, pinto beans, salt, fresh ground black pepper

Taken from www.food.com/recipe/ranchero-beans-399425 (may not work)