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Start by inspecting the beans, discarding any rocks, broken beans, or undesirable ones. Rinse the beans thoroughly.
In a pot of boiling water, combine the beans, half an onion, and a whole head of garlic with the top cut off.
Partially cover the pot and cook on medium-high heat for two hours, adding water if the beans appear dry.
After about 45 minutes to an hour of cooking, stir in a teaspoon of chicken bouillon.
In a heated pan, cut and add the six strips of bacon. Then chop and add the sausage, using a bit more than half of the sausage.
Once the bacon is crispy and browned, remove it from the pan. Add the sausage to the bacon grease and fry for about three minutes.
Add half of a chopped onion to the pan and cook for 2-3 minutes. Then, add one chopped tomato and continue cooking for another 4-5 minutes.
After two hours of cooking, take out the garlic, onion, and spoon from the beans.
In the pan, add half of the pork longaniza and cook until browned. Mash in three garlic cloves from the beans.
Combine the cooked mixture with the beans and stir in a bunch of cilantro. Cover the pot and let it come to a boil for about five to six minutes before turning off the heat.