Combine white vinegar, red wine vinegar, coriander seeds, bay leaf, salt, and sugar in a saucepot.

Bring the mixture to a boil.

Remove the saucepot from the heat.

Add the sliced jalapenos to the hot vinegar mixture.

Set aside the jalapenos and allow to cool.

Refrigerate the pickled jalapenos for at least 30 minutes, or up to 2 weeks.

Combine black beans, minced onion, minced garlic, chicken stock, and cumin in a saucepot.

Simmer the black bean mixture over medium-high heat for 10-15 minutes.

While the beans are cooking, prepare the Canadian bacon.

Dip each piece of Canadian bacon into all-purpose flour, shaking off any excess.

Dip the floured Canadian bacon into the beaten egg.

Coat the egg-covered Canadian bacon with crushed Crispix cereal.

Heat blended oil in a saute pan over medium-high heat.

Working in batches, pan-fry the Crispix-coated Canadian bacon until golden brown and crispy.

Drain the fried Canadian bacon on a paper towel.

Season the fried Canadian bacon with salt.

Once the beans are done cooking, puree the mixture until smooth using a blender.

To serve, place a spoonful of the black bean puree on a plate.

Top with the fried Canadian bacon.

Garnish with the pickled jalapenos.