Heat a large skillet (or Dutch oven) over medium-high heat, and add the bacon and cook, stirring frequently, until crisp and golden, about 6 minutes.
Using a slotted spoon, transfer the bacon to paper towels, leaving the rendered bacon fat in the pan.
Add the onion, jalapeno, and garlic to the rendered grease in the pan and reduce the heat to medium.
Cook, stirring occasionally, until the veggies are softened, about 5 minutes.
Stir in the cumin.
Add the beans to the skillet. Mix completely.
Add the stock. Mix completely.
Cook for about 15 minutes, or until slightly thickened.
Add in the bacon.
Season with salt (a couple pinches). Serve at once.