Baked Mexican Black Beans

Slightly adapted from How To Boil Water. Serves 4-6; prep time 2.5 hours.

1 pound black beans, soaked
3 slices bacon
1 large onion, roughly chopped
5 cloves garlic, chopped
2 t cumin
1 bay leaf
6 cups water or broth
1 jalapeno
2 t salt
pepper
1-2 cups chopped tomatoes
1 T cider vinegar

Cut bacon into thin strips, and cook in a dutch oven until almost crisp. Add onion, garlic, cumin, and bay leaf; cook until onion is tender.

Add beans, water, whole jalapeno, salt, some pepper. Scrape up any browned bits in pan. Bring to a boil, cover, and cook for ~1 hour. Add tomatoes, recover, and bake until beans are tender and soupy. Stir in vinegar.

Serve with accouterments — feta, cilantro, diced bell peppers, etc. Good over rice.