I created this recipe from  different recipes that I collected at different times. I wanted a recipe that was close to what the early pioneers would have used, but more convenient. The recipe list canned beans, any variety can be used. I like to make them with a variety, it makes for a very pretty dish!  When I make them at home, I often will use 1 pound of dried beans instead of canned beans.

Caroline's Chuck Wagon Beans
6 cans of Beans, rinsed
12 0z. Bacon, diced
1 onion, chopped
3 cloves of garlic diced
3 cans of fire roasted tomatoes and green chili's
3 cans of water
3 teaspoons of chicken bouillon or cubes
1 teaspoon of cumin
1/2 teaspoon cayenne powder
about 1/2 bunch of cilantro, chopped.
salt and pepper to taste

Brown bacon in a large Dutch oven stirring constantly, until bacon is rendered and starting to brown. Add onions and cook still stirring constantly until onion is softened. Add garlic, cook until fragrant. Add tomatoes, water and bouillon. Cook about 5 minutes until well mixed. Add beans and spices, cook about 30 minutes until beans are warm and flavors are blended. Add cilantro and salt and pepper to taste. These beans are soupy, they can be thickened by cooking longer or by adding a small handful of cornmeal.