1. In a hot skillet, preferably cast iron, cook diced bacon until it begins to crisp. About ten minutes.
2. Add diced onion, minced garlic and chopped jalapeños. Sauté over medium heat for 3 to 5 minutes. Stir until everything softens. Add the tomato and cook for a few minutes until it begins to fall apart.
3. Add the black beans and sauté until the mixture thickens, about 7 to 10 minutes. Add salt, pepper and cilantro to taste.
4. Using an immersion blander, puree the beans until mostly smooth. Leave a few identifiable whole and partial beans. Continue to cook over medium heat for six or seven more minutes.
5. Allow to cool before serving.

Note: Serve with sour cream and pico de gallo. Great on Chicken Tostadas.