32 oz canned pinto beans, drained, liquid reserved
1/2 onion, minced
2-3 cloves garlic, minced
1/4 teaspoon cumin
2 strips bacon
In a large skillet, fry the bacon until crisp. Remove the bacon (snacking bacon!) and saute the onion in the rendered fat for 1 minute. Add the garlic and saute until soft and fragrant. Remove from heat. Carefully drain off all of the bacon grease, leaving only about 1 1/2 tablespoons in the pan. Return to heat and add the beans and about 1/2 of the reserved liquid. Cook on medium heat until most of the liquid has evaporated. Remove from, add the cumin and mash the beans with a potato masher or the back of a spoon.