Thoroughly rinse the dried beans in a colander, being sure to remove any rocks, debris, or disfigured beans.

Place the beans in a stockpot and cover them with water. Bring it to a boil over high heat, and allow the beans to boil for 10 minutes.

Remove from heat, cover the stockpot, and steep the beans for 1 hour.

Add the bacon to a stockpot over medium-high heat and fry it for about 8 minutes or until the bacon is crisp but not burnt. Remove the bacon to cool.

In the same stockpot, add the chicken and brown them on each side for 5 minutes. Remove to cool to the touch, then cut the chicken into bite-size pieces.

Empty the steeped beans into a colander in the sink and rinse.

Add the bacon, chicken, peppers, onion, and garlic to the stockpot and mix well. Cook for 5 minutes.

Slowly add 1 cup of the stock and deglaze the pan.

Add the remaining stock, water, tomato paste, aji panca paste, honey, vinegar, lime juice, oregano, cumin, and beans. Mix well.

Bring to a boil, then reduce the heat and simmer for 25 minutes, stirring often.

Using a funnel, ladle the mixture into jars, leaving a 1-inch headspace.

Remove any trapped air pockets and add additional mixture if necessary to maintain the 1-inch headspace.

Wipe the jar rims with a washcloth dipped in vinegar.

Place the lid and ring on each jar and hand tighten.

Process in a pressure canner at 10 PSI or according to your elevation and canner type.

Process quart jars for 90 minutes and pint jars for 75 minutes.