Soak beans. Place the beans in a colander and rinse them well. Remove any discolored or broken beans and any rocks that may have made their way into the bag. Place beans in a bowl and cover with cold water. Let soak overnight. If you are short on time you can skip this step but it cuts down signifcantly on the cook time.

Cook bacon. The next day, heat a large Dutch oven over medium heat. Add diced bacon and cook, stirring frequently, until crisp, about 4 minutes. Remove bacon from the pan with a slotted spoon leaving the bacon grease behind. Transfer to a bowl.

Sauté chorizo and vegetables. Add chorizo to the pan and brown over medium heat, stirring ocassionally. Once chorizo has become firm and started to release its fat (about 3-4 minutes) add onion and garlic and saute, stirring ocassionally, until onions are translucent.

Add tomatoes and spices. Add tomatoes, cumin, coriander, oregano, and salt to the pot and cook, stirring ocassionally to blend the flavors.

Add beans. Drain the beans from the soaking water and give them a rinse. Add them to the pot along with the water, chorizo, and bacon. Bring to a boil over medium-high heat, stirring ocassionally to make sure no beans are sticking to the bottom of the pot.

Simmer. Reduce the heat to low so the beans are slowly simmering. Cover and cook until beans are tender, stirring ocassionally. This will take anywhere from 1- 3 hours depending on if you soaked them overnight or not.

Serve. Once the beans are tender, stir in the jalapeños and cilantro. Taste and season with more salt if needed. Ladle into small bowls and top with more chopped cilantro if you'd like.