In large Dutch oven, over medium heat, cook bacon, stirring until almost crispy, about 8 minutes. Remove with a slotted spoon to paper towels and reserve for garnish. Remove all but 2 tablespoons bacon fat from pot and add meat all at once. Stir to coat in fat, reduce heat to medium low, and cover pot for 5 minutes. This will make the meat release its juices.
While meat is simmering, place beef broth, tomatillos, tomato, onion, garlic, cilantro, and salt in blender. Process until very smooth.
Add this sauce to the meat and stir well. Let meat simmer, partially covered, for about 20 minutes, or until meat is tender. Correct seasonings.
In another pot, heat up the beans and broth. To serve, ladle 1 cup of beans and broth into a bowl. Add a ladle of meat and sauce in the same bowl.
At the table, let your guests garnish with the reserved bacon, avocado, onion, cilantro, and salsa. Serve grilled onions and tortillas on the side.