QUICK COWBOY BEANS

4 thick slices bacon, cut into small pieces
2 garlic cloves, peeled and finely chopped or crushed through a garlic press
1 (15 ounce) can diced tomatoes in juice (preferably fire-roasted)
2 cans (15 ounces each) pinto beans (do not drain)
1 or 2 canned pickled jalapenos, more to taste
Salt
1/2 cup chopped cilantro

In a large (4-quart) saucepan, cook bacon over medium heat until crisp, about 4 minutes.

Add garlic and stir for a minute, then add half the tomatoes with their juice (reserve other half for another use). Cook, stirring, for 3 to 4 minutes.

Add beans with their liquid and simmer over medium-low heat for about 15 minutes.

While beans simmer, stem chilies, cut in half lengthwise and scrape out seeds. Chop into small pieces and add to beans.

Taste beans and season with salt if necessary. Ladle into small bowls, sprinkle with cilantro and serve.

Servings: 4-6
Adapted from source: Mexican Everyday: Recipes Featured on Season 4 of the PBS-TV series Mexico One Plate at a Time by Rick Bayless and Deann Groen Bayless