Pinto Beans Rancheros

1 lb. pinto beans, cleaned and soaked as directed
4 slices thick sliced bacon, cut into 1/4 inch dice
1 medium onion, chopped
1 medium red bell pepper, cut into 1/2 inch dice
1 medium green bell pepper, cut into 1/2 inch dice
3 large cloves garlic, minced
1/2 tsp. cumin
1/4 tsp. dried thyme
2 cups chicken or vegetable stock
1 small bay leaf

Cook beans as directed  on bean package until tender, but not completely soft, 30-40 minutes.  Meanwhile, in a skillet, cook the bacon over moderate heat until crisp and browned.  Spoon off and discard all but one tablespoon fat.  Add onion, red and green pepper and garlic.  Cook for 1 minute, stirring.  Reduce heat to low, cover and cook for 10 minutes, stirring occasionally, until vegetables are soft.

Drain beans and stir into skillet with cumin, thyme, broth and bay leaf.  Simmer uncovered over medium heat until most of the liquid has evaporated and beans are soft, 10-15 minutes.  Remove bay leaf and season with salt and pepper to taste.

Makes 8 servings.