Soak beans for at least 8 hours before cooking in a 6-quart slow cooker (or use canned). Add the fresh 5 cups of water, poblano, onion, cooked bacon, bouillon cubes, oregano, thyme, garlic powder, and pepper, and stir. Cover and cook on LOW for 10 hours. Stir and add salt to taste. Serve topped with sunny-side up eggs and buttered toast.
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