by the yummy bowl
Heat the vegetable oil in a small saucepan over medium heat. Add the diced white onion and jalapeno. Sauté until softened, about 3-4 minutes.
Add the pinto beans, water, salt, cumin, and oregano. Bring to a simmer and cook, stirring occasionally, until the liquid has slightly thickened, about 5-7 minutes. Keep warm.
Wrap each hot dog tightly with a slice of bacon, stretching it slightly as you go. Place the bacon-wrapped hot dogs in a large, unheated skillet and turn the heat to medium.