3 cups cooked pinto beans1 onion, minced2 tablespoons lard or vegetable oil5 slices bacon, minced3/4 cup chorizo1 pound tomatoes, peeled, seeded and chopped6 serrano chiles, minced1 teaspoon cumin
Sauté the beans and onion in lard or oil for about 5 minutes, stirring constantly.
In another skillet, sauté the bacon and chorizo. Drain.
Combine the beans and onion with the drained bacon and chorizo in a pot; add remaining ingredients and simmer for 30 minutes.
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