Cook bacon in a cast-iron skillet until crisp. Remove bacon to a plate lined with a paper towel or tea cloth. Once cooled, chop bacon and set aside.
Transfer bacon grease to a large pot and heat over medium. Add onions and cook until golden (~5 minutes).
Add the garlic and spices. Cook for 1 more minute.
Throw the soaked and rinsed beans into the pot along with 2 cups of beef stock
Add enough water to cover the beans by 1-2” (~2 cups of water is ideal for the pot I use)
Cover and let simmer for 1.5-2 hours until the beans are soft, checking the water level occasionally. If you are planning to can them, you can get away with undercooking the beans a bit since they will continue to soften while pressure canning.
Mash the beans up slightly with a potato masher, add the chopped bacon and stir in ½ cup of salsa.
Top with cheddar cheese and enjoy!