Soak the beans overnight in water (not more than 12 hours). The next day, drain and cook in water until tender. Make sure to take out the foam that they generate.
In the meantime, fry the bacon in a large saucepan for 10 minutes. Add the onion. When it’s translucent add the garlic, a pinch of cumin and oregano, and after a minute the tomato paste.
When the beans are cooked (tender and creamy) drain the water and add to the sauté. Mix and verify salt. At the end add a drizzle of extra virgin olive oil.