1. Place beans in a bowl and add enough cold water to cover them. Soak overnight (6-8 hours), then drain.

2. Transfer the beans to a large Dutch Oven and add the bay leaves and water. Bring to a boil, then cover and lower the heat to a simmer. Cook until tender, about 1 to 1 1/2 hours.

3. In a large skillet, over medium-high heat, heat the oil and cook the bacon until golden brown. Reserve 1/3 of the bacon to a plate lined with paper towels.

4. Stir in the onion and sauté until translucent, about 2-3 minutes. Then, add the garlic and continue cooking until fragrant, about 1 minute. Add the cumin, salt and pepper.

5. Transfer the onion mixture to the pot of beans and add the parsley. Cover and cook for another 20 minutes.

6. Using a hand blender (or doing in batches in a regular blender), blend the beans until you have a smooth soup. Add more water if necessary to obtain desired consistency. Caldinho should be somewhat thin, and not a thick pureed soup.

7. Taste and adjust seasoning.

8. Serve, garnished with the reserved bacon and more chopped parsley.