Cowboy Bean Soup

This was one of my childhood soups my mom used to make. I used to crave it during my pregnancy, and would make and eat it every day for a week at a time!

Ingredients:

1 1-lb package pinto beans
6 slices bacon
2 large onions, chopped
2 cloves garlic, chopped
1 T oregano
1 1/2 t chili powder
1 t salt
1 t cumin
4 c water
1 15-oz can tomato sauce
1/3 c firmly packed light brown sugar
Shredded cheddar cheese to serve

Directions:

Soak beans overnight, or, for quick soak, place in pot with water to cover. Bring to a boil. Boil 2 minutes. Remove from heat; cover and let stand 1 hour. After soaking, drain and rinse.
Cut bacon into 1/2" lengths. Cook til crisp and browned. Transfer to paper towel to drain. Discard bacon fat, reserving 2 T. Heat bacon fat in pot over medium heat. Add onions, saute until softened, about 5 minutes. Add garlic, oregano, chili powder, salt, cumin. Cook 1 minute. Add drained beans and water, cover and heat to boiling. Reduce heat to low. Simmer beans until tender but still firm, about 45 minutes. Add tomato sauce and sugar, increase heat and heat to boiling. Reduce heat to low, cook 45 minutes. Serve sprinkled with cheese.

*To do in slow cooker, once bacon is cooked, add all ingredients and cook on high 5-6 hours.