Like many slow-simmered recipes, this one is better the second day. The liquid is thicker, and the flavors are blended, so the bacon flavor is more subtle. If you're not familiar with serrano peppers, do note that they're quite a bit hotter than jalapeños, and provide quite a kick when they get soft enough to break open in the pot of beans. I've found that one, simmered whole and then broken with a spoon and stirred around provides a moderate amount of heat, which is always easier to add than subtract, of course.
This is a good base recipe that lends itself to a lot of experimentation and customization: I recommend heating a bowl of it, melting a cheese single and stirring in some chunky salsa for a great bean dip.
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Like many slow-simmered recipes, this one is better the second day. The liquid is thicker, and...