Place beans in a large pot with 6 cups water. Boil, then turn off heat, cover, and let sit 1 hour. Drain, return to pot with 6 cups fresh water or broth and bay leaf. Simmer, partially covered, until tender, about 1½ hours. Drain beans, saving 2 cups of the cooking liquid.

In a large skillet over medium heat, cook bacon until crisp, 5 to 7 minutes. Transfer to a plate. Add chorizo to the skillet and cook until browned, 4 to 5 minutes. Move chorizo to the plate, leaving fat in the pan.

Add onion to the skillet and cook until softened, 3 to 4 minutes. Stir in garlic and jalapeño, cook 1 minute. Add tomatoes and a pinch of salt, cooking until tomatoes break down, about 5 minutes.

Return beans, bacon, and chorizo to the skillet. Pour in 2 cups reserved bean liquid. Simmer until broth thickens slightly, 15 to 20 minutes. Season with salt, pepper, and cumin if using.

Remove from heat, discard bay leaf, and stir in most of the cilantro. Ladle into bowls and garnish with remaining cilantro. Top with queso fresco and lime if you like. Serve hot.