Soak beans overnight. Place beans in large pot with water. Bring to rapid boil, boil for at least 3 hours, adding more water as needed.

During boil you may add salt, spices, and bacon for flavor. At this stage I only add 1 tsp salt.

After beans are very soft, remove from heat. Drain liquid, reserving at least 250 ml of liquid for later use.

Chop bacon into small pieces, fry in olive oil until cooked, but not crisp. Add onion and saute until onions are cooked. Place in a bowl until beans are mashed.

Add a little more oil to the (now empty) pan. Add strained beans and mash using a potato masher or fork. Add reserved liquid as needed to make a medium paste of it.

Add bacon onion mixture, garlic powder, and cumin to taste. I found that even with bacon added, it still needed 1 more tsp salt.

These turn out much better if they are allowed to cook down to a semi-thick paste. It will also thicken when cooled.