Check 1lb beans for debris, and rinse thoroughly. Add beans and enough water to cover by about 2 inches. Add 2 bay leaves, zest of 1-2 lime, half a dozen lightly crushed garlic cloves and a diced red onion. A pre-soak of 2 to 6 hours or overnight will lessen the cooking time.

Bring to a full boil for 10 to 15 minutes. Reduce heat to a gentle simmer, and gently cook with a lid on until done, 1 to 3 hours, stirring occasionally. Add water if it gets low and/or dry. Salt when the beans start to soften. As they're finishing - they should be soft and the pot should be kind of thickening - add a ¼ cup of chopped cilantro (optional) and the juice of one lime.

Immersion blend halfway to the consistency of refried beans.

Pan off the heat, put nice thick slices of heirloom tomato on top of the beans. In a big pot you could probably squeeze five or six slices in there, depending on how big the tomato slices are.

Plop an egg on each slice gently to leave the yolk whole. Grind some fresh pepper on there, and add some salt and then a little bit of chipotle, ancho, cayenne, and/or chili powder as desired.

Cover pan and add back to heat on low. You want eggs with solidified whites, runny or soft yokes, about 6 minutes or so.

Top with some pickled red onion, pickled jalapeno, and generous slices of avocado. Drizzle a lime crema (lime juice, greek yogurt or sour cream, salt) over and finish with cojito crumbles and some more salt with chili, chipotle, and cumin powder to taste. Dollop a lovely large scoop onto a crispy tostada and serve with love.