Rinse the beans and sort through them, making sure there is no rocks or dirt clumps. Add the beans to the slow cooker along with the bacon, onion, garlic, tomatoes, jalapeno, cumin, and oregano. (DON'T ADD THE CILANTRO OR SALT YET).
Pour over the chicken broth and stir.
Cook on HIGH for 5-7 hours. When the cooking time is up, add the salt and stir in the cilantro.
Stir, serve and enjoy!
Video
Notes
Pour any leftovers into an airtight container and store them in the fridge for up to 4 days. Reheat the leftovers on the stovetop over medium heat.
Allow them to cool before putting them in a freezer-safe container. They will keep for up to 3 months.
This recipe was developed especially for dried beans; the results are best with dried not canned beans. If you were to use canned beans, you would want to cut down on the liquid and the cooking time. I do not have exact timing or measurements