Step 1

For canned beans, drain and rinse them, then skip to step Soak dried beans according to your preferred method (see note 1).

Step 2

Drain soaking water and fill pot with water such that there is at least 1 inch of water above the beans. A 1 Tbsp salt and combine well. Bring to a boil, reduce to a simmer, and cook until the beans are tender, about 40 minutes. Drain and set aside.

Step 3

In a large pot or dutch oven, fry diced bacon until it has crisped up. Remove the bacon to a plate, and remove all but about 2 Tbsp bacon grease from the pot.

Step 4

Add in diced onion and sauté until it has started to soften. Add garlic and cook 1 additional minute.

Step 5

Add diced tomato, tomato paste, aji amarillo paste, cumin, oregano, bay leaf and vinegar. Cook for 5 minutes.

Step 6

Return beans and bacon to the pot along with chicken broth. Bring to a simmer and cook until beans are tender to your liking, about 15 minutes.

Step 7

Serve beans on their own, or with rice and accompaniments.