Rinse beans and place in large pot covered with about 3" of water. Bring to a boil, then reduce heat to simmer and cover.

Cook until beans are are fork tender, approx 2 1/2 hours.

Add more water as needed to beans.

In a separate large ovenproof skillet (I used cast iron), fry bacon in 2TBSP olive oil. Add onions about half way through bacon cooking time. When bacon is just crisp enough and onions are tender, add garlic.

When beans are tender, using a large slotted spoon, spoon beans into bacon pan. **Reserve bean water. Heat should be at med/high.

Add chili powder, cumin, salt, and pepper.

Smash beans, using a hand potato masher, adding bean water as needed, until desired constancy. I like mine fairly chunky, but keep mashing if you like them smoother.

Top with grated cheese and jalapeños and place skillet into hot 350* oven. Bake until hot, bubbly, and cheese is melted.