• 6 slice bacon
• 2 fresh poblano pepper, roasted, peeled and seeded
• 1 Lbs. chorizo or other spicy sausage
• 1 cup Italian style peeled tomatoes, drained and chopped
• 1-1/2 Lbs. canned black beans
• 1/3 Lbs. panela or ricotta cheese, cubed

Saute bacon in a heavy nonstick skillet over medium heat 5-7 minutes, turning frequently until bacon is crisp. Transfer bacon to paper towels, drain and set aside. Fry roasted peppers in reserved bacon drippings. Transfer to paper towels and drain. Set aside. Discard excess drippings from skillet. Cook chorizo according to package directions. Discard excess drippings. Add tomatoes to chorizo. Simmer 3 minutes. Stir in beans and simmer until thickened. Add cubed panela cheese and cook until cheese is almost melted. Serve soup with crumbled bacon sprinkled over the top.