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Cook bacon, reserve 2 tbsp of the rendered fat.
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While cooking, open all 5 cans of black beans, only drain two of the cans but DO NOT RINSE; set aside
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Reserve 2-3 slices of cooked bacon and crumble.
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In a large pot, heat the bacon renderings on medium high, add the onion and garlic; cook for about 3 minutes or until the onions and garlic soften.
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Add the epazote, stir well and allow to bloom or become slightly fragrant.
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Gently stir in the cans of black beans, one at a time starting with the three undrained cans.
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Toss in the bacon, stir gently and bring to a high simmer.
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Once simmering, cautiously taste test and begin to add salt to taste, a bit at a time. The salt will intensify as it simmers.
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Reduce heat to low, cover and allow to cook for 30 minutes, stirring twice and taste for salt. Add more if needed, a bit at a time.
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Garnish with queso fresco, if desired, and serve using a slotted spoon.