Mexican Beans

• 15 ounces red beans, in sauce
• tomato sauce
• 4 slices bacon, chopped
• minced whole garlic clove
• 12 large onion, minced
• 1 small tomatoes, chopped
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dark chili powder
• 1 teaspoon cumin
• fresh cilantro, minced (1 big pinch)
• chicken broth

1. Place all ingredients in sauce pan.
2. Cook on high until mixture begins to thicken and the garlic and onions are cooked tender.
3. Turn heat down to low to simmer the beans.
4. Cook the beans until you have a thick sauce but not awfully thick and then thin out the sauce with chicken broth.
5. Serve beans over cooked saffron rice.

red beans, tomato sauce, bacon, garlic, onion, tomatoes, onion powder, garlic, dark chili powder, cumin, fresh cilantro, chicken broth

Taken from www.food.com/recipe/mexican-beans-421338 (may not work)