Fry four slices of bacon in a bit of olive oil, along with a chopped onion, about 7 minutes. Add in 1/2 cup chopped cilantro, a seeded jalapeno chopped, 2 minced cloves of garlic, 1/2 tsp each of cumin, oregano, and kosher salt, and cook another 5 minutes. Lastly, add in two cans of drained pinto beans and 2 cups of water, mashing while the mixture cooks, another 7 minutes.
We ate this atop a baked potato with a bit of butter, grated cheese, and a bit more cilantro!
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