Place beans in a large soup pot. Add enough water to cover beans by 2". Bring to a boil; remove from heat and let stand 10 minutes. Drain beans; return to same pot. Add 8 cups cold water. Bring to boil, reduce heat to medium, and simmer until beans are soft, making sure to cover beans, 1 1/2 to 2 hours. Drain beans again and set aside.
Over medium heat, heat the same pot adding the chorizo and bacon. Cook meat until chorizo is browned and bacon is crisp, about 10 minutes. Add onion, garlic, oregano, chili powder and cumin cooking until onion is translucent—about 5 minutes. Add 4 c. broth, tomatoes, and beans. Bring to a boil, then reduce the heat to medium, simmering for 20 minutes.
Either in batches in a food processor or with a hand-held mixer, coarsely puree the soup. Add more broth as needed to reach desired consistency. Refrigerate uncovered until cold, then cover and keep chilled until ready to heat again and serve.
To prepare to serve, bring soup to a boil. Add sherry; reducing heat to medium and simmer 3 minutes. Stir in 1/2 c. chopped cilantro. Season to taste and add preferred toppings. Enjoy!
Season pork slivers with ¾ teaspoon of salt and the pepper and set aside.
Set a large pot over medium-high heat and add the sesame oil.
Once oil starts to shimmer, add the slivers of pork tenderloin. Cook until the pork is browned, 1½ to 2 minutes. Use tongs to turn the pork over and brown the other side, about 1 minute more. Transfer to a plate and set aside.
To the pot, add the sliced scallion whites and cook, stirring often, until soft, for 1 to 1½ minutes. Stir in the garlic, and once fragrant, after about 30 seconds, stir in the gochujang, gochugaru and tofu.
Add the kimchi, water, rice vinegar, soy sauce and remaining 1½ teaspoons of salt, bring to a simmer and reduce the heat to medium-low.
Simmer 20 minutes, return the pork to the pot and simmer for 1 minute more. Serve the soup in bowls sprinkled with the sliced green scallions with a heaping addition of steamed white rice.
Kimchi, gochujang and gochugaru are available in many supermarkets' international sections or at a local Korean or Asian grocer.
In a saucepan (I mean the pan you’re going to cook the soup in), fry the Indiana Kitchen bacon until it’s crisp. Remove the Indiana Kitchen bacon from the pan and crumble it up into little bits. Set it aside for now.
Pour some of the excess fat from the pan, then add the onions, garlic and mushrooms. Over medium-high heat, saute them in the Indiana Kitchen bacon fat until the onions are soft and translucent and the mushrooms are limp.
Add the flour to the pan and stir, coating all your little shrooms, onions and garlic bits in flour.
Add the milk and cook over medium heat, stirring often, for about 5 – 10 minutes or so or until the mixture thickens.
Add the pumpkin puree, shredded cheeses, most of the Indiana Kitchen bacon bits (reserving a few for garnish), and the seasonings and cook for a few minutes longer until the cheese melts.
Just before serving, stir in the beer. The soup will froth up for a moment, but then it will calm down again, just in time to serve it.
Pour into bowls and top with shredded cheese, the reserved Indiana Kitchen bacon bits, and fresh parsley leaves. Some people like to put popcorn on their beer cheese soup. That’s fun too.