In a large pot pour in the beans, 2 1/2 quarts of water to cover, bacon fat, chopped onions and the cilantro left whole. Bring this to a boil and then turn to simmer to keep the water moving while you cook the beans.
The beans should cook uncovered for 2 1/2 hours and up to an additional hour or so for dry unsoaked beans.
Add water along the way if the beans seem dry on top and are no longer floating.
The beans are done when soft and mashable. If they don't mash in your mouth when you taste them, then keep it going.
When you think they are soft enough and finished cooking, add 1 1/2 teaspoons of salt, stir and cook for 10 minutes more.
Add more salt to taste as needed but only at the end.