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Give the tomatoes a good rinse and roast them in the oven at 400F for approximately 20 minutes or until you need them.
Chop up the bacon into small pieces.
Cook the bacon in a large skillet over medium-high heat until lightly browned (approx. 5-8 minutes depending on the size of the bacon pieces).
Chop up a ½ onion and add it to the bacon. Reduce heat to mediumish after the bacon is cooked. Let the onion cook for 3-5 minutes or until tender.
Add 2 minced cloves of garlic and cook briefly, 30-60 seconds.
Add the roasted tomatoes to the pan (roughly chopping them up in the pan is fine).
Also add: 2 cans pinto beans (drained and rinsed), 3 minced chipotles in adobo, ½ teaspoon Mexican oregano (optional), ½ teaspoon salt, freshly cracked black pepper, and 2 cups of stock (or water).
Combine well and let simmer for 15-20 minutes or until the liquid has reduced down a bit.
Salt to taste. You can also add more heat at this point if you want a more fiery batch.
Serve immediately. Note that these beans are best served in some of the broth.
Alternatively, you can use part of the batch to make a bean puree. Simply add them to a blender or food processor and combine into a puree.
Store leftovers in an airtight container in the fridge.