COOK THE BACON AND VEGGIES: Add the jalapeno, onion, and bacon to a small saucepan. Heat the pan over medium-low heat. Allow to cook about 7 minutes or until the veggies become tender and most of the fat has been rendered from the bacon.
SIMMER THE BEANS: Add the beans, cumin, and a sprinkle of salt. Bring the beans to a boil and then reduce the heat to a slow simmer for 5 minutes or until the liquid reduces a little (I like mine a little thicker, so I reduce to about ⅔ the original liquid amount). Be sure not to cook longer than 8 minutes or the beans will begin to overcook and get mushy.
SEASON AND SERVE: Add additional salt to taste. Sprinkle with fresh cilantro and lime juice. Serve warm.
STORAGE: Store in an airtight container in the fridge for up to 5 days
MAKE THEM VEGAN: Use 1 tablespoon of coconut oil or olive oil in place of the bacon.
MAKE THEM SPICY: Add ⅛- ¼ teaspoon of cayenne when you add the cumin OR add an additional jalapeno when you add the beans.