4 slices bacon
1/2 cup chopped onions
1/2 cup picante sauce (May use 1/3 cup)
2 tablespoons ketchup
2 tablespoons brown sugar
1/2 teaspoon ground cumin
2 cans pork and beans in tomato sauce (16-ounce
cans)
Cook bacon in medium skillet until crisp; drain, reserving 2 tablespoons drippings. Cook onion in reserved drippings until tender but not brown. Crumble bacon; add to skillet with picante sauce, ketchup, brown sugar and cumin; mix well. Add beans; bring to a boil. Reduce heat; simmer uncovered about 20 minutes or until sauce is thickened to desired consistency. Makes six to eight servings, about four cups beans.