First, heat a skillet until hot, then add the chopped bacon and cook until browned.

If your bacon doesn't release enough fat, add a splash of oil or a tablespoon of butter, then add the chopped onion.

Once the onion is translucent, add the chopped tomatoes and green chili, and sauté.

Add the beans and a large sprig of epazote. Check for salt and adjust if needed. Bring to a boil for a couple of minutes, then enjoy!