These beans were the best and most full of flavor I have ever made at home. I have now eaten them for leftovers for way-too-many meals but they still taste great!
2 Cups dried white Navy beans (for GAPS diet. Otherwise, you can Pinto or other beans)
1 onion, divided
5 garlic cloves
1-2 strips of bacon*
1/2 cup cilantro
salt, to taste
cumin, to taste
Soak white beans overnight in a pot covered with water (beans expand so use enough water).
Dump bean soaking water and rinse beans. Add beans to crock pot or pan and cover with about double (or more) the amount of water. Rough chop 1/2 an onion and 5 garlic cloves. Cook beans in crock pot or on stove until cooked through. I cooked mine on high in the crock pot for about 6 hours and they were perfectly smushy.
Chop bacon and cook on Medium in a skillet until done. Remove strips but leave fat in the pan. Add 1/2 minced onion and minced jalapeño pepper (with or without seeds depending on desired heat level) cook 5-10 minutes until soft. Add diced tomato until cooked down a little.
Add bacon back in and then add beans to bacon-onion-jalapeno skillet and mix all ingredients together. Add 1/2 cup cilantro and refry over medium heat and smash with a potato masher until as smooth as you like them. Add reserved bean cooking water if needed and even more fat if needed so they aren’t dry.
Add salt to taste and a little cumin to taste.
*Bacon isn’t on the GAPS diet, so use another fat like butter or pork fat or whatever healthy fat you can use (i.e. not Canola or hydrogenated lard or margarine).