This is the closest I could come to what my father-in-law likes when he goes out to eat Mexican food. It's a combination of many recipes I've looked at and a lot of taste testing and experimenting.
Put the beans, salt, and garlic in a stock pot and cover with water about 3 inches above the beans. Cover and cook on medium-low heat for several hours or until the beans are tender and you have a rich looking broth, stirring occasionally. Add some boiling water if needed during cooking. Cook the tomato, pepper, cilantro, and onion in the reserved drippings until the onions are soft. Remove the garlic from the beans and add the vegetable mixture. Cut the bacon in small pieces and add to the beans. Mix well and let it set on the stove for 15 minutes before serving. This freezes well.
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|Serving Size: 1 Serving (70g)|
|Recipe Makes: 12|
|Calories from Fat: 33 (19%)|
|Amt Per Serving||% DV|
|Total Fat 3.7g||5 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 1.5g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 4.8mg||1 %|
|Sodium 64.8mg||2 %|
|Potassium 601.4mg||16 %|
|Total Carbohydrate 25.7g||8 %|
|Dietary Fiber 6.4g||26 %|
|Sugars, other 19.3g|
|Protein 9.2g||13 %|
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Calories per serving: 172
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