Quick soak method for beans: Check beans for debris and rinse. Place beans in large pot and add enough water to cover by 2 inches. Bring to boil. Boil for 2 minutes; remove from heat and allow to rest, covered, for 1 hour.
While the beans are soaking, cook the sausage and bacon in oil. Remove from pan and saute onion in drippings until medium brown. Drain well.
Drain beans, rinse and put into sausage pot. Add stock and water, salt, pepper, garlic.
Bring to boil and reduce to simmer. Cook for total of 1-3/4 to 2 hours, partially covered.
Take a break. This is a very forgiving recipe!
For the chilies, crank them up or down to your taste. I prefer to make the soup very slightly spicy hot and serve more chilies on the side for guests to garnish to taste.
Add drained onions and remaining veggie ingredients as you peel, chop and dice. Cut sausage into 1/2 slices and coarsely crumble bacon. Add sometime along the way. Add the potatoes and cilantro last.
Taste, especially for salt.
If you want the broth thinner, add a little stock. Or if you want to thicken it, mash some of the beans.
Serve with cheese, hot chilies and cilantro as garnishes. You might want to bring out the saltshaker for those who like a lot of salt. Good with cornbread or warm buttered tortillas.