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Cook the beans according to your preferred method. Add the tablespoon of salt to a generous pot of water. See post Instructions for more information.
Fry the bacon. Drain bacon on paper towels. Remove all but 1 tablespoon of bacon fat from the pot.
Cook the aromatics. Over medium-high heat, add the onion, cumin, bell pepper, garlic, ají panca and tomato paste. Sauté until onion is softened and mixture is very fragrant.
Add the beans, broth, and oregano to the pot. Cover and reduce heat. Simmer 15 minutes. Remove oregano sprigs if you used fresh.
Make the slurry. Whisk the camote de harina with reserved bean water (water or broth). Stir slurry into the beans mixture a little at a time over high heat until desired thickness is achieved.
Add salt as needed, honey, and vinegar. Stir in the cooked bacon. Bring mixture back up to a simmer for 5 minutes before serving.