Preparation Steps

• In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, leaving the bacon grease in the pot.
• Add the chopped onion to the pot and cook until softened, about 5-7 minutes.
• Stir in the minced garlic and chopped jalapeno pepper and cook for 1 minute until fragrant.
• Add the ground cumin and dried oregano, stirring for another 30 seconds.
• Pour in the chicken broth and add the drained and rinsed pinto beans and diced tomatoes with green chilies. Stir to combine.
• Bring the mixture to a simmer, then reduce heat to low, cover, and cook for at least 45 minutes, or until the beans are tender and the flavors have melded. Stir occasionally.
• Stir in the cooked bacon. Season with salt and black pepper to taste.
• Serve hot as a side dish.