Rinse and soak black beans in water overnight or for at least 8–10 hours.

In a large pot, cook chopped bacon over medium heat until crispy, about 5–7 minutes.

Add chopped onion and sauté for about 5 minutes until translucent.

Stir in minced garlic and cook for another 2–3 minutes.

Add soaked black beans, beef stock, and bay leaves. Bring to a boil then reduce heat to low.

Allow to simmer uncovered for 1.5 to 2 hours, stirring occasionally.

Remove bay leaves, then stir in salt, sugar, dry mustard, lime zest, lime juice, Tabasco sauce, and sherry.

Let the soup sit for 1 hour before serving.

Reheat if needed and serve hot.