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1/2 pound sliced bacon, cut crosswise in 1/2-inch pieces
2 bay leaves 1 teaspoon dried oregano 2 teaspoons ground cumin 1 medium yellow onion, finely chopped
Heat a large skillet over high heat for 2 minutes. Add the bacon and fry until crispy, about 6 minutes, stirring frequently. Transfer the bacon to a paper towel-lined plate to drain, discard all but 1 tablespoon of bacon fat. Add the bay leaves, oregano, cumin, onions, chile, tomatoes and beans to the skillet. Cook the beans on a low flame for about 20 to 30 minutes, stirring occasionally. Serve hot in bowls.
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