2 strips bacon, sliced crosswise into ½-inch strips
Half a medium onion, diced
1 clove garlic, minced
⅔ cup chicken broth
¼ teaspoon cumin
1 can pinto beans, drained and rinsed
Salt and pepper to taste
2-3 tablespoons grated Monterey Jack cheese
1 green onion, thinly sliced
Place bacon in a medium skillet set over medium heat. Cook until the bacon is just starting to crisp. Add the onion and cook until tender, about 3 minutes. Add the garlic and continue cooking for an additional minute until fragrant. Add the remaining ingredients and bring to a light boil. Simmer for about 10 minutes.
Use a fork or potato masher to mash beans to desired consistency, adding more chicken broth as needed. Once plated, top with cheese and green onion and serve.