1 lb Dry Carioca beans or Pinto beans soaked overnight
5 cloves Garlic
1 Onion medium
4 oz Fresh Cilantro
5 slices Bacon
4-5 cups Vegetable or Beef broth
1 Bay leaf
2 teaspoons Salt
1 teaspoon Ground Black Pepper
The night before, add the beans to a large bowl and cover with water. Soak overnight. When ready to cook, drain the beans
Put the garlic, onion and cilantro with 2 tbls water in a blender and purée it until all minced. Add another tbls of water if needed.
Into a dutch oven or pot with lid (or slow cooker) add the bacon, beans, the puréed mixture, bay leaf, salt and pepper. Cover with broth. Bring to a boil, lower to a simmer, over and cook 1.5-2 hours until the beans are tender.
puree a small amount of them to help thicken the liquid and make it into a creamy sauce.
Mix the pureed beans back into the rest of the beans.