Step 1

Cook the beans according to your preferred method. Add the tablespoon of salt to a generous pot of water. See post Instructions for more information.

Step 2

Fry the bacon. Drain bacon on paper towels. Remove all but 1 tablespoon of bacon fat from the pot.

Step 3

Cook the aromatics. Over medium-high heat, add the onion, cumin, bell pepper, garlic, ají panca and tomato paste. Sauté until onion is softened and mixture is very fragrant.

Step 4

Add the beans, broth, and oregano to the pot. Cover and reduce heat. Simmer 15 minutes. Remove oregano sprigs if you used fresh.

Step 5

Make the slurry. Whisk the camote de harina with reserved bean water (water or broth). Stir slurry into the beans mixture a little at a time over high heat until desired thickness is achieved.

Step 6

Add salt as needed, honey, and vinegar. Stir in the cooked bacon. Bring mixture back up to a simmer for 5 minutes before serving.