El Paso Border Beans 3 cups cooked pinto beans 1 onion, minced 2 tablespoons lard or vegetable oil 5 slices bacon, minced 3/4 cup chorizo 1 pound tomatoes, peeled, seeded and chopped 6 serrano chiles, minced 1 teaspoon cumin Sauté the beans and onion in lard or oil for about 5 minutes, stirring constantly. In another skillet, sauté 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.