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1
Place the beans in a strainer.
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2
Pick through and discard any pebbles, debris, or shriveled beans.
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3
Rinse the beans well and drain.
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4
To soak the beans overnight, transfer them to a large mixing bowl.
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5
Add cold water to cover by 2 inches and set aside to soak for at least 8 hours or overnight.
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6
Alternatively, to soak the beans more quickly, transfer them to a large saucepan.
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7
Add cold water to cover by 2 inches.
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8
Bring to a rapid boil over high heat and boil for 2 minutes.
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9
Remove the pan from the heat, cover, and let stand 1 hour.
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10
Meanwhile, in a small skillet over medium heat, fry the bacon until its cooked but not crispy.
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11
Transfer to a paper towellined plate and set aside.
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12
If desired, pour off the bacon grease into a small container and reserve for making Refried Beans (page 130).
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13
Drain and rinse the soaked beans and place in a Crock-Pot.
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14
Add boiling water to cover by 1 inch.
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15
Add the onion and garlic powders and cook on high power for 5 to 6 hours, adding more boiling water as necessary to keep the beans submerged and very gently stirring as necessary to keep the beans from sticking to the bottom.
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16
About 2 hours into cooking, stir in the salsa and a little more onion and garlic powder, if desired.
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17
About 1 hour before the end of cooking, add the reserved bacon, sofrito, 1 teaspoon salt, and a few grindings of black pepper.
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18
When the beans are fully cooked, taste and season as necessary with salt and pepper.
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19
Ladle the beans into shallow soup bowls, top with cilantro, and serve.
