Cook bacon in a cast iron skillet until crispy. Reserve 1 tablespoon of bacon fat to the side. Remove bacon from pan, crumble, and put to the side. Then cook shallot, garlic, and bell pepper on medium heat for 5 minutes or until browned (but not burnt).

Once the veggies are cooking in a food processor puree pinto beans and slowly add the ½ cup of water. Then add the 1 tablespoon of bacon fat and the veggies. Puree for 30 seconds until well incorporated.

Add the pureed beens back to the cast iron skillet with bacon grease. Cook on medium heat for 5 minutes mixing a few times. Top with shredded Mexican cheese, cilantro, green onions, and crumbled bacon. Serve immediately.