In a large pot, fry bacon over medium heat. When the fat starts cooking off remove the bacon and add diced onion to the bacon fat. Finely chop the bacon and add back to the pot with the onions.

When the onions are translucent, add minced garlic and cook for about 1 minute.

Add chicken broth, Worcestershire sauce, ketchup, and paprika.

Allow to heat until gently bubbling, about 8 minutes, then add the 2 cans of drained black beans.

Add finely chopped cilantro.

Cook another 10-15 minutes or until beans are tender and hot.

Garnish with shredded cheddar, a dollop of sour cream, and a sprinkle of cilantro if you have any left over.