Mi Terra's Charro Beans

These are the best beans.  You can transform canned pintos into something totally fantastic.

1 tsp. Lard or vegetable oil

4 slices bacon, minced

½ onion, chopped

2 fresh jalapeno chilies, stemmed, seeded and chopped fine

2 garlic cloves, minced

6 cups cooked Frijoles and bean broth (I usually use canned pintos rather than making beans from scratch.  I add a little beef broth for liquid as it needs it until the canned beans cook down and become thicker.)

1 Tbsp salt, or to taste

½ tsp ground cumin

Chopped fresh cilantro

Sour cream, for garnish

Heat the oil and fry the bacon and onion together in a skillet over high heat until the onion is golden.  Add the chilies and garlic.  Continue cooking for a minute more, until the chilies are softened.  Mix the cooked mixture into a soup pot or crock-pot containing the frijoles.  Add the salt and cumin and simmer for 10 minutes or more to combine the flavors.  Serve in a bowl, garnished with cilantro and sour cream if desired.

Adjust the chilies based on heat.