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1
Sort your dried beans for stones and rinse.
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2
Bring beans and 8 cups water to a boil in a 6-quart or larger stock pot, and boil for two minutes. Cover the pot and then remove from heat and allow to sit undisturbed for 2 hours.
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3
After 2 hours, drain and rinse beans. Return to the stock pot with 6 cups water, and bring back to a boil. Once you've got it to a boil, allow it to then simmer covered for about 1 1/2 hours, with the top just slightly tilted to allow a little bit of steam to escape. Avoid the temptation to stir the beans or lift the lid!
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4
After the beans have simmered for almost 1 hour, begin cooking the chopped bacon in a separate saute pan.
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5
Before the bacon is fully cooked add the sliced onion and minced garlic. Allow to fully cook, stirring.
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6
Once the bacon is fully cooked through, add the can of diced tomatoes with chili. Cook for a few minutes to let the flavors settle, and then add 1 tablespoon Chili Powder, and 1 teaspoon Cumin. Cook a few minutes longer to allow the flavors to blend together. Do not drain!
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7
After the beans have simmered for the full 1 1/2 hours, check to make sure they're soft. Once they are soft, add the entire bacon mixture to the pot and stir in thoroughly.
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8
Add the remaining 1 tablespoon Chili Powder, 1 teaspoon Cumin, Juice from 1 lime, and Salt and Pepper to taste.
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9
Bring the beans back to a boil and allow it to simmer covered, top slightly tilted for at least 30 minutes, or until beans are fully cooked.
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10
Serve over rice, or alongside any of your favorite Mexican dishes!
