1. Pour the beans out on the table and sort out ones that look really shriveled and rotten. Also, take out the rocks... obviously... unless you're into that kinda stuff...
2. Put 'em in a bowl and rinse them until the water is basically clear.
3. Put them in a pot with 2x as much water as beans. Add a strip of bacon, a cube of chicken bouillon, 1/2 TBSP salt, and 4 cloves (or three big ones) garlic.
If you're cooking them in the crock-pot, put it on high and let it cook overnight-- about eight hours. Wake up four hours into it to make sure that there is still enough water in the pot. The beans should always be submerged in water. Cooking them on the stove is basically the same, but you only cook it for about four hours. Stir them at least ever hour and make sure that the beans are still submerged. They're done when you can squish them pretty easily with a spoon.
THEN put a little oil (maybe 2 TBSP) in a frying pan, and add the beans. Cook them and squish the beans until most of them are squished... let them cook down until the beans are just a little bit runny since they'll thicken.
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