Soak the dried black beans overnight. Strain and rinse. Chop up and cook about 2/3s of a pound of bacon till crisp. Remove from pan. Remove a little bit of the bacon grease from the pan if there is a ton, but keep most of it. You want there to still be about a quarter inch. Cook one and a half of the onions in the bacon juice until very browned, about 10 - 15 minutes. Add a few cloves of garlic and cook another minute or 2. Add in the beans followed by another onion, a few carrots, jalapenos, and celery. Add water to cover the beans by about 2 inches. Cook this a good hour or so until the beans are softened. Add a raw half of an onion (bringing the grand total to 3 onions) and blend the soup. Season to taste and add about ¼ cup red wine vinegar. Serve with the crisped bacon, scallions, cilantro, lime, sour cream, and cheese.