3 strips meaty bacon, cut into 1 inch strips
2 (15 oz) cans unsalted pinto beans, partially drained
1 Serrano pepper, deseeded, deveined, and minced
1 t garlic powder
2 t cumin
2 t cilantro, dried (or 2 T fresh)
In a medium pot set over medium heat, saute the bacon until it is browned.
Add all the other ingredients.
Simmer for 15 minutes.
Taste and adjust the seasonings.
Serve with any Tex-Mex meal. Make it as spicy or mild as you prefer by changing the amount and type of pepper. Excellent dip for a sturdy taco chip.