Black Beans with Salsa and Bacon

In a deep frying pan over medium heat, cook the bacon until some of the fat has been rendered. Don’t cook the bacon until crisp; it needs some life left in it.

Lower the heat to medium low and add the minced garlic and the cumin. Cook until very fragrant, stirring occasionally as needed. Be careful that the garlic does not burn.

Remove the pan from the heat and add the black beans, salsa, and water carefully to avoid splatters from the bacon fat in the pan. Stir well.

Return to heat and lightly simmer, covered, over medium low to medium heat for 15 minutes. Stir as needed to keep ingredients from sticking to the bottom of the pan. Add a little more water, if needed, to keep some liquid in the pan.

Garnish with cilantro as desired.