Cut salt pork into small cubes and cook over medium heat until brown in a medium sized ( 8 quart) sauce pot.  Add onion cut in half, minced garlic and cook a few minutes until garlic is tender.  Add water and bring to a boil adding beans, black pepper and chicken soup base.  Reduce heat to low and simmer covered about 3 to 4 hours until beans are done.  About 15 minutes prior to serving, strain beans from pot and place in a lightly greased non-stick skillet and mash beans to desired texture and cook a few minutes uncovered reducing moisture.  An excellent side dish with any Mexican cuisine.

YIELD:  6 or more servings.

Below pixs of Steve's Beans I did on 03-27-10 served with Connie's Chicken Enchiladas and Fried Mexican Rice and they were "beautimous" tasting for sure.  I substituted thick sliced regular bacon since I could not find the salt pork locally.

A couple pixs of Steve Gonzales, our son-in-law of Stamford, Texas preparing this recipe. 

Below pixs of taken on 03-27-10 with Bill Porter doing this recipe here in North Carolina: