Pinto Protein Bowl

I'm getting an early start on my "healthy" new year's eating with this one.  I know it looks bad for you, but there's more fat and salt in the cheese than anything else, and pintos are high in iron, fiber, and protein with very little fat.  Paired with a lightly dressed side salad, this is far less decadent than it tastes.  Plus, your kitchen smells like Taco Bell and bacon for a day.

*1 C dry pinto beans
water
4 oz thick-cut bacon
1/2 C diced onion
cracked pepper to taste
1/2 C shredded cheese of choice

1.  Place beans in a medium saucepan with a generous amount of water, at least 4 cups.  Bring to a boil, reduce to a simmer, and cook for about 3 hours, until tender but still hold their shape.  Turn off the heat while you make the rest of it.

2.  Chop the bacon into 1/2" pieces and cook in a medium skillet until almost done, about 10 minutes.  Instead of draining off the rendered fat, add the onions and continue cooking the whole thing until the onions are translucent.

3.  Drain the beans and rinse, then return to the saucepan.  Add the bacon and onion mixture.  Add as much pepper as you like, then sprinkle the top with shredded cheese.  Since this is basically a tortilla-less tostada, feel free to add diced tomatoes, avocado, salsa, or sour cream.  Whatever sounds good.

Difficulty rating π