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1
1.
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2
Cover the beans with water and soak them overnight.
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3
2.
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4
Rinse and wash the beans under running water, then return them to the pot and cover them with water (to about 1 inch above the beans).
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5
Note: if you forget to soak the beans, just increase the cooking time by about 1 1/2 hours.
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6
3.
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Chop the onion finely, mince the jalapeno chilies (you can remove the seeds to suit your preferred level of spiciness), mince the garlic, and roughly chop the cilantro.
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8
4.
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Add the can of tomatoes, chopped onion, minced garlic and chilies, and half the cilantro to the pot with the beans.
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10
5.
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11
Dice the bacon and fry it until crisp.
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Reserve a small amount for garnish, and add the rest to the pot.
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13
6.
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Turn the heat on medium high and bring the beans to a boil, then lower the heat, cover the pot, and cook for 2 1/2 to 3 hours (until the beans are very tender), stirring occasionally.
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15
7.
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16
Check the pot periodically and add water as needed so that the beans stay covered.
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17
During the last half hour of cooking, remove the cover and turn up the heat slightly so that the excess water evaporates.
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18
8.
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19
Season to taste with salt and pepper.
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20
Serve over rice, with the extra bacon and cilantro sprinkled over top.
