Heat the olive oil or lard in a large nonstick skillet over medium heat.

Add the green bell peppers, onions, scallions, bacon, garlic, cilantro, cumin, oregano, and bay leaf.

Cook for 5 minutes or until the vegetables are soft but not brown.

Stir in the black beans and white wine.

Bring to a boil over high heat.

Stir in the sugar and 1 1/2 cups of the chicken stock or broth.

Reduce the heat to medium and simmer for 5 minutes.

Remove bay leaf.

Puree one-quarter of the bean mixture in a blender.

Stir the puree into the simmering beans.

Simmer for 2 minutes more, or until thick but still soupy.

If the bean mixture is too thick add, more stock or broth.

Season with salt and pepper to taste.