Set oven to 325°F. In a heavy bottom pot, render bacon and cook until bacon is crisp. Remove bacon with a slotted spoon. Reserve, leaving fat in pan.
Add onions, poblano and garlic to bacon fat and saute until tender. Add beans, BBQ Sauce, stock and cumin. Stir to combine and heat to a simmer.
Transfer mixture to a shallow hotel pan. Cover and bake until bean mixture has reduced and thickened, about 30-40 minutes.
Stir in reserved bacon and garnish with Cojita cheese and cilantro. Serve hot.
This recipe is also wonderful with Cattlemen's® Lousiana Hot & Spicy® BBQ Sauce, Chipotle or Bourbon BBQ sauces. For additional spicy heat add McCormick® Culinary Ground Chipotle Pepper or McCormick® Culinary Ground Ancho Chile Pepper.
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