Directions:
Heat a large skillet over medium heat. Cook the bacon and set aside.
Reserve 2 Tablespoons of the bacon fat and add to a medium pot. (Alternatively, or if you do not have enough fat, use oil instead).
Heat the oil in a medium pot over medium heat.
When hot, add the onion and garlic, and cook until the onion is translucent, approximately 5 minutes.
Add the cumin and salt. Stir to combine and cook until fragrant, approximately 1 minute.
Drain and rinse the pinto beans.
Add the beans and stock to the pot. Simmer over medium heat 15 minutes for the beans to soften and begin breaking down.
Mash the beans with a potato masher to your desired consistency. Add more stock or water to make it thinner and smoother.
Chop the bacon and add to the beans. Stir to combine. Season to taste and serve warm.
Enjoy !!