Cook the diced bacon in a skillet. Set cooked bacon pieces aside and reserve bacon drippings in pan.

Wash dried beans very well in a colander, transfer to large pot and add 10 cups of water, chicken bouillon, and 2 tablespoons of bacon drippings.

Bring all ingredients to a boil, then reduce to a simmer and cover with lid. Let beans simmer 1½ – 2 hours or until tender. Stir occasionally while cooking and add more water if level gets lower than ½ an inch above the beans.

Once beans are almost done, saute diced onions and jalapenos in remaining bacon drippings in original skillet until softened.

Add onions and jalapenos to beans and continue simmering for about 20 minutes.

Season beans with salt and pepper to taste. If using, stir in fresh chopped cilantro to taste. Serve with additional cilantro on top and chopped bacon.