This can be made more or less liquid depending on how much liquid comes
over with the pinto beans and how long you simmer it. Some people
slightly mash the pinto beans to make the sauce a little thicker.

Frijoles Charros

4 to 6 slices bacon, minced
1 to 2 onions, minced
2 tablespoons bacon drippings
1/2 cup chorizo
1 16.ounce can tomatoes, drained and chopped
1 cup medium green chiles, minced
3- 4 cups cooked pinto beans
3 tsp cumin
salt to taste

Chop up the bacon and the chorozo and fry them. Before they are fully
cooked, add the onions and garlic and fry until they are translucent. I
pulse the tomatoes in a blender. Add the tomatoes, chile and pinto beans.
Heat through. Season to taste with the cumin and salt.

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