In a large bowl, soak the dried black beans overnight
In a large pot, cook the diced bacon over medium heat until the bacon is crispy. About 10 minutes. Strain out the cooked bacon, but leave the bacon fat.
Sauté the onion, garlic, and poblano pepper until the onions begin to turn translucent. About 5 minutes.
Stir in the fire roasted tomatoes, chicken stock and spices. Bring the soup to a boil then reduce the heat to a simmer. Cover the pot and let it simmer for one hour, or until the beans are tender.
Stir in the diced red bell peppers and reserved cooked bacon and cook for five more minutes. Season with salt and pepper and serve with a lime wedge.