Cook bacon until crispy and remove from pot. Reserve 1-2 tbsp bacon grease. Saute onions and garlic in reserved bacon fat. Add beans, stirring to coat. Add bacon and stock to cover by 1/2 inch. Keep at a steady bubble until beans are beginning to get tender, about 30 minutes, adding more stock as necessary. When beans are just beginning to get tender, add bullion cube, cumin, salt, chili powder and steak seasoning. Continue to simmer, adding stock as necessary (use the water you soaked the beans in if you run out of stock), until beans are desired tenderness, at least another 30 minutes. Remove 1 cup of beans from soup and puree in blender, then mix back into pot. Add spinach and cook until spinach is wilted, about 10 minutes.
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|Serving Size: 1 Serving (3299g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1104 (52%)|
|Amt Per Serving||% DV|
|Total Fat 122.6g||164 %|
|Saturated Fat 39.4g||197 %|
|Monounsaturated Fat 54.1g|
|Polyunsanturated Fat 15.9g|
|Cholesterol 196mg||60 %|
|Sodium 6751.3mg||233 %|
|Potassium 6744.8mg||177 %|
|Total Carbohydrate 147g||43 %|
|Dietary Fiber 25.1g||100 %|
|Sugars, other 121.8g|
|Protein 114.3g||163 %|
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Calories per serving: 2134
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