El paso border beans

Ingredients:

3 C. cooked pinto beans
1 onion, minced
2 T. lard or vegetable oil
5 slices bacon, minced
3/4 C. chorizo
1 lb. tomatoes, peeled, seeded and chopped
6 serrano chiles, minced
1 tsp. cumin

Preparation:

Saute the beans and onion in lard or oil for about 5 minutes, stirring constantly.
In another skillet, saute 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.