1 can of red or black beans (strain off the water)
2 cans of water
3 strips of bacon (cut into small pieces) 
½ chicken broth cube
1 Tablespoon of powdered seasoning
3 cherry tomatoes (without the skin and cut in half)
1 teaspoon of tomato paste
½ teaspoon of oregano (optional)
2 cloves of whole garlic (crushed in a pilon with a pinch of salt)
½ green or sweet red pepper (chopped or diced)
½ medium sized onion (chopped or diced)
½ teaspoon of salt
2 small pieces of aullama or pumpkin 
(somewhat smaller than the palm of your hand) 
2 coriander leaves
Salt and ground pepper to taste

In a saucepan over a low flame, add the strips of bacon or bacon pieces and cook for about 6 minutes (so the grease or fat can burn off).  Increase the flame so the bacon can crisp slightly.  Remove the bacon and reserve aside for later. 

In the same saucepan, add the crushed garlic, salt, pepper, onion, chicken broth cube (which you will break up to a powder with your fingers).  Also add tomato paste, powdered seasoning, oregano, coriander and aullama or pumpkin.  Over a low to medium flame, blend together for about 1 minute.  Add the beans and 2 cans of water.  Cover the pot and cook over a low to medium flame for about 20 minutes. Remove the pumpkin or aullama so it can be crushed with a fork or other utensil.  The pumpkin or aullama should be crushed into a puree type of consistency. 

Return the aullama or pumpkin to the pot and cook for additional 18 minutes.  Add the bacon you have prepared earlier and serve over rice