Place beans in a strainer and rinse thoroughly under running cold water.

In a large stockpot, clay pot, or Dutch oven, combine the rinsed beans with 8 cups of water (or enough to cover beans by 2 inches), one-half of an onion (quartered), and 3 garlic cloves.

Bring to a boil, then reduce the heat to medium-low and simmer the beans, almost completely covered, for 1 hour, stirring occasionally.

Add 1 teaspoon of salt towards the end of cooking.

While the beans are cooking, in a large pan over medium heat, cook the bacon until cooked through but soft, about 5 minutes.

Add the chorizo and ham and cook together for another 5 to 7 minutes.

Add the jalapeños, tomatoes, and remaining whole yellow onion, diced, to the meat mixture and sauté, stirring regularly, until the onions are translucent.

Add the black pepper and cumin, mix well, then transfer the entire mixture into the pot of beans.

Add 2 more cups of boiling water to the beans.

Continue to simmer over medium-low heat for about 2 more hours, covering the pot slightly askew to allow a little steam to vent from the top.

Stir and check the beans periodically, ensuring enough liquid to maintain a soupy consistency.

Beans are done when tender and creamy.

Add half a cup of chopped cilantro during the last 30 minutes of cooking, and add additional salt to taste.

Serve as a side in a small soup bowl with plenty of caldo (bean broth) and top it with fresh cilantro.